SOUR CREAM BLUEBERRY STREUSEL MUFFINS
SOUR CREAM BLUEBERRY STREUSEL MUFFINS
{makes 12 muffins}
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg, room temperature
1/3 cup milk
1 teaspoon vanilla
1/3 cup sour cream
1 cup fresh blueberries
-for the topping-
1/2 cup white sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
1/4 cup unsalted butter, cubed and soft
Preheat oven to 400 degrees. Grease muffins cups with Baker's Joy or line with baking papers.
To make the streusel topping, mix together all the ingredients, mashing/incorporating with a dinner fork or pastry cutter, and set aside.
For muffins, whisk together the flour, sugar, salt, and baking powder in a large mixing bowl. Make a well in the middle of the dry ingredients, and stir in oil, milk, and egg. Add vanilla and sour cream. Stir with a wood spoon. Fold in blueberries. Using an ice cream scoop, fill muffin cups just below the top, and sprinkle - I mean, heap on - the crumb topping mixture! Use all of the crumb topping! Trust me!
Bake for 20 minutes, then check them in 1-minute intervals until they're done. Don't overbake them. Cool completely in pan or your tops will separate from your bottoms. And nobody needs to be topless - or bottomless, for that matter. Gently run a knife around the edges and carefully lift out of the tin. Replace any crumbly streusel topping that falls off. Or eat it. I prefer the latter. Serve with butter, naturally!
Frosted Sour Cream Cookies (A Christmas Cookie You'll Love!)
A vintage cookie recipe that's a little weird and a little ugly, but soft, delicious, and a family favorite.
Print it out here:
Old Fashioned Frosted Sour Cream Cookies:
For the cookies:
3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter salted
1 ½ cups granulated sugar
2 eggs
1 cup sour cream room temperature
1 teaspoon vanilla
For the glaze:
1 tablespoon milk
1 cup powdered sugar
dash vanilla
colored sprinkles or sparkling sugar optional
INSTRUCTIONS
1. Combine the flour, baking powder, baking soda, and salt in a large mixing bowl, set aside
2. Beat butter, sugar, and egg with an electric mixer on medium-high speed until fluffy, about 3-5 minutes.
3.Add the sour cream and vanilla and blend on medium-low until combined. Mix in the flour mixture, I cup at a time, until just combined. Dough will be very soft. Cover and refrigerate the dough 1 hour.
4. Preheat oven to 375. Prepare baking sheet with parchment paper or cooking spray. Drop cookie dough by rounded tablespoons 2 inches apart.
5. Bake 10-12 minutes until edges are golden brown. If baking two sheets at a time, rotate halfway through the baking time.
After cookies have cooled completely, mix the glaze by combining all ingredients. Dip cookies in the glaze and sprinkle with sugar or sprinkles. Let dry and store at room temperature until serving.
NOTES
Instead of the glaze, try sprinkling with cinnamon sugar before baking.
To make ahead bake and cool the cookies, then defrost at room temperature before glazing. You can also glaze and freeze, fully assembled!
Sour Cream Drop Cookies | A FAMILY FAVORITE
If you are watching this, baby Jack has likely arrived and I am finding some time to heal. In this video, I thought I would share a recipe that my family loves to make during the major holidays: sour cream drop cookies. These are great because you can color them in fun ways to fit the occasion. Let me know if you try this recipe down below in the comments, and enjoy! #sourcream #cookies #sourcreamcookies
SOUR CREAM DROP COOKIE RECIPE:
1/2 cup shortening
1 & 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 & 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Mix together shortening, sugar and eggs
2. Stir in sour cream and vanilla
3. Add flour, baking powder, baking soda, and salt
4. Mix in food coloring (if desired)
5. Chill dough for at least one hour
6. Scoop dough onto uncreased cookie sheet and bake 8-10 minutes at 400F
***You can add 2oz of melted chocolate to dough if chocolate cookies are desired.
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HOW TO FREEZE & BAKE BUTTERMILK BISCUITS
Get your Updated and Revised edition of Make Ahead Thanksgiving CookBook here:
Looking ahead to the Thanksgiving holiday we are going to take up the make ahead recipes, once again! Last year I published and offered my Make Ahead Thanksgiving cookbooklet and this recipe was included but I had never done a video. So today I fix that and bring this to you. I used my buttermilk biscuit recipe and prepared it to freeze and bake! These can be made now and you will have them ready to bake fresh, hot and ready for your holiday meal! You won't believe how awesome it is to have your own, homemade biscuits in the freezer to pull out anytime you want a warm, buttery side for your breakfast, lunch or dinner.
I used my traditional buttermilk biscuit for this video, but you can use just about any biscuit recipe that you love. I also have a sour cream biscuit recipe that will work great. You can do drop biscuits this way as well. Prepare your biscuit dough as usual then cut out and place on pans that have been lined with parchment. Make sure the pans will fit in your freezer first! Then freeze the biscuits without baking them, until frozen. When the biscuits are frozen solid, which should take up to two hours, pop them into a zip top bag or air tight container and keep them in the freezer for when you are ready to bake.
Place the frozen biscuits on a baking sheet lined with parchment and bake in a preheated 350 degree oven for 25 to 30 minutes or until the are raised and lightly browned on top. Remove from the oven, brush with melted butter if desired and serve. These can be frozen up to three months ahead of time and baked as needed in any amount desired.
You can find my buttermilk biscuit recipe here:
You can find my sour cream biscuit recipe here:
I am in the process of updating and revising my Make Ahead Thanksgiving Recipe Book. I am adding color photos for each recipe as well as QR codes that you can scan on your phone that will take you directly to each video for the corresponding recipe. That way you can watch and make along with me. Look for the release of the new updated version soon! I am also adding more recipes to help you make your Thanksgiving as easy as possible!
I hope you give this idea for freeze and bake biscuits a try sometime soon and I hope you love it!
Happy Eating!
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