The Best Fruit Muffins

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The Editors
12 muffins
Carolyn Muller St. Peter's Episcopal Church, Weston, Massach
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They really are — the best, that is. Be sure to use regular sour cream, not low-fat or nonfat — it makes all the difference in the taste. For fruit, try apples, peaches, blueberries, strawberries, raisins (and nuts), or even candied ginger.

1 cup white sugar
1 egg
1 cup sour cream
1/4 cup vegetable oil
1-3/4 cups all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup diced fresh fruit

Preheat the oven to 400 degrees F. Grease 12 muffin cups.

In a food processor, combine the sugar, egg, sour cream, and oil. Pulse until well blended. In a separate bowl, combine the flour, soda, and salt. Add to the food processor and pulse just to blend. Stir in the fruit. Spoon the mixture into the muffin cups, filling them three-quarters full. Bake for 20 minutes or until a tester inserted in the center comes out clean.

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