Raspberry Sour Cream Muffins :)

DELICIOUS is all I can say! ;) I just made these for Breakfast in the morning and I don't think they are going to make it until morning!

This recipe is similar to one recently posted on the Idea Door for Blueberry Sour Cream Muffins, but I changed it to our favorite! ;)

2 cups all-purpose flour
1 tablespoon baking powder
2 large eggs
1 cup sugar
4 tablespoons salted butter, melted
1 1/4 cups sour cream, (10 ounces)
1 1/2 cups frozen raspberries (or blueberries)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease muffin tin or use paper foils.
2. Whisk flour and baking soda in medium bowl until combined. Whisk eggs in second medium bowl until well-combined and light-colored; about 20 seconds. Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
3. Add frozen raspberries(blueberries) to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds. (Small spots of flour may remain and batter will be thick. Do not over-mix.)
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and inserted toothpick comes out clean, 25-30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or with the cinnamon sugar topping below! (Yummy)

Cinnamon/Sugar topping
While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled 5 minutes, working one at a time, dip top of each muffin in melted butter and then cinnamon/sugar. Set muffins upright on wire rack.