Raspberry Almond Muffins with Vanilla Icing
Raspberry filled Vanilla Muffins topped with sliced almonds and vanilla icing.
Ingredients
- 1 cup sugar
- 8 tbsp. +4 tsp. divided unsalted butter, softened
- 2 eggs, at room
- 2 cups flour (240g)
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 cup sour cream, at roo
- 2 tsp. vanilla
- 2 cups raspberries
- ½ cup sliced almonds
- 1 cup sifted confectioner's sugar
Instructions
- Preheat the oven to 350 degrees and line your muffin tin with cupcake liners.
- In a large mixing bowl, cream together the sugar and 8 tablespoons of the butter, and then beat in the eggs, one at a time.
- Sift together the flour, baking powder, salt, and baking soda and then stir them gently into the sugar/butter/eggs. Mix until just combined and then add in the sour cream and one teaspoon of vanilla.
- Add half the batter to the muffin cups, and then add one cup of the raspberries. Top with the rest of the batter.
- Sprinkle on the almonds, and bake for 20 minutes. Let cool in the pan on a rack for 5 minutes. Remove the muffins from the pan and let cool on the rack an additional 10 minutes.
- Stir together the confectioner's sugar with 4 tsp. of butter and one teaspoon of vanilla. Stir in four teaspoons of water, one teaspoon at a time, until the icing is a good drizzling consistency. Drizzle on the icing, and top each muffin with more raspberries.
Nutrition
Serving: 170g
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