Sour cream & raisin muffins are sweet, rich, and decadent.
Since creating and sharing this recipe in 2021, I have made a few tweaks. The batter is very rich due to a substantial amount of sour cream. As it should, it’s a sour cream muffin!
I wanted to make the muffins a little fluffier and for them to rise a bit more. Although I don’t think these muffins will ever be as light and fluffy as, say, banana walnut or pumpkin oat varieties.
Elements:
Flour, Baking Soda, Baking Powder, and Salt: I increased the baking powder a bit to give the muffins an extra boost to rise a bit more.
Canola Oil: You don’t need much thanks to all the sour cream, to keep the muffins rich, tender, and moist.
Sugar: Makes the muffins sweet and delicious.
Egg: Gives the muffins structure.
Sour Cream: It’s in the name, so a whole cup goes into the muffins. Sour cream makes the muffins rich and delicious.
Vanilla Extract: Adds flavor.
Raisins: I used to be strictly golden raisins. Now I eat and enjoy both. Either works great in the recipe.
Brown Sugar, Butter, & Rolled Oats: Create a crunchy topping for the muffins. I decreased the amount of the topping from the original recipe. Honestly, the muffins are rich enough without a lot of topping. But hey, if you like a lot of crunchy topping on your muffin, have at it!
Preparation:
Preheat your oven.
Spray your muffin tin with nonstick spray. I am a big fan of the silicone muffin cups.
First, combine the dry ingredients and set aside. In a separate bowl, combine the oil, sugar, and egg until well mixed. Stir in the sour cream and vanilla until combined. Then fold in the raisins.
Add the dry ingredients to the wet ingredients and stir gently until just combined for soft, tender muffins.
Fill the muffin cups until nearly full, leaving a bit of room for the topping.
For the topping, mix flour, brown sugar, butter, and oats together. Mix the butter into the flour mixture until combined. Disperse the crumb mixture evenly over the muffins.
Bake until the top springs back when lightly touched and a toothpick in the center comes back clean.
Sour Cream Raisin Muffins
Ingredients
dry ingredients
- 1½ cups flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
wet ingredients
- 3 Tbsp canola oil
- ⅔ cup sugar
- 1 egg room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
- ¾ cup raisins
crumb topping
- 1 Tbsp flour
- 1 Tbsp brown sugar
- 1 Tbsp butter
- 1 Tbsp rolled oats
Instructions
- Preheat oven to 375° F
- Line muffin tin with paper liners or set 12 silicone cups on a baking sheet and set aside.
- In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- Beat the egg in another large bowl. Add the sugar and mix well. Then add the oil, sour cream, and vanilla. Stir to completely combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. Add the raisins and stir gently until combined.
- Fill muffin tins or silicone cups with batter until nearly full. Be sure to leave room for the crumb topping.
- Combine the flour, brown sugar, butter, and oats in a small bowl. Mix in the butter in using your hands or a fork until a crumb mixture forms.
- Sprinkle the crumb topping mixture evenly over the muffins.
- Bake for 15-20 minutes until the top springs back or a toothpick stuck in the center comes out clean.