Raspberry Muffins with Sour Cream

This easy raspberry muffin recipe makes 8 jumbo muffins that look just like they came from the bakery with their beautifully domed tops. Bursting with raspberry flavor from the raspberry jam that is swirled into the batter and into the muffin tops, these homemade raspberry muffins also have a hint of lemon from the lemon juice and lemon zest added to the batter. To keep these muffins flavorful and moist, sour cream is also added to the muffin batter. Substitute the sour cream with plain Greek yogurt.

Instead of fresh raspberries which are not available year-round, store-bought raspberry jam makes for a convenient flavor bomb so you can whip these up anytime!

// Printable recipe → https://kickassbaker.com/bakery-style...

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// Ingredients:

-2 ½ cups all-purpose flour
-1 tablespoon baking powder
-1 teaspoon salt
-½ cup unsalted butter
-1 cup packed brown sugar
-2 large eggs
-1 tablespoon vanilla extract
-½ cup whole milk
-½ cup full-fat sour cream
-3 tablespoons fresh lemon juice
-2 tablespoon lemon zest
-1 cup raspberry jam

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// KITCHEN TOOLS USED IN THIS RECIPE:
Food processor → https://amzn.to/3zXypKV
Jumbo muffin pan → https://amzn.to/485wq3U
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// PHOTOGRAPHY GEAR USED TO FILM THIS RECIPE:
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