Sour cream and berry muffins

4 servings

60 minutes

Sour cream berry muffins are a delicate and fragrant treat that pairs perfectly with tea or coffee. This recipe originates from Russian culinary tradition, where sour cream is widely used to add softness and juiciness to baked goods. The berry filling, whether cranberry, blackberry, or other seasonal fruits, adds a bright tartness and rich flavor. The batter whipped with egg and sugar becomes airy and light, while baking at high temperature creates an appetizing golden crust. These muffins can be decorated with powdered sugar or cream, making them even more appealing. Perfect for cozy home tea gatherings or as a sweet gift.

Energy value per serving

• Calories: 263.8
• Proteins: 6.3g
• Fats: 7g
• Carbohydrates: 43.6g

Ingredients

• Sugar: 70 g
• Sour cream: 100 g
• Chicken egg: 1 pc
• Egg yolk: 1 pc
• Wheat flour: 125 g
• Fresh berries: 100 g
• Soda: pinch

Cooking steps

1. Beat the egg and yolk with sugar until fluffy white mass. Add sour cream and mix everything.

   Required ingredients:

   • Chicken egg: 1 piece
   • Egg yolk: 1 piece
   • Sugar: 70 g
   • Sour cream: 100 g

2. They ask for flour, adding a quarter teaspoon of baking soda to it.

   Required ingredients:

   • Wheat flour: 125 g
   • Soda:  pinch

3. Add the berries (I have cranberry and blackberry) there as well.

   Required ingredients:

   • Fresh berries: 100 g

4. Place the dough in greased and floured molds, bake for 15-20 minutes at 200°C. The muffins can be brushed with butter and sprinkled with powdered sugar or decorated with cream.