The original recipe for Raspberry Sour Cream Muffins was clipped from the newspaper when I was about 17. The muffins were from a now defunct bakery called Pan Dora.
I've adapted them a bit, and I classify them more as "very moist cakes" than muffins.
They will be a little smaller than a regular-sized muffin, but they're a little more damp than an all-flour muffin because of the addition of almond flour. And yes, because of the extra weight of the almond flour, they will more than likely fall a little.
If you want them a little larger, just divide the batter into 8 instead of 12- just make sure to increase the baking time.
Raspberry Sour Cream Cakes
1 stick (1/2 c) unsalted butter, room temperature
1/2 c sugar
Zest of 1 lemon
1 large egg
1/2 c flour
1/2 c plus 2 T almond flour
1/4 t salt
1 t baking powder
1/2 t baking soda
1/2 c sour cream
1/2 t vanilla
6 oz. (about 3/4 c) raspberries, fresh or frozen
Preheat the oven to 375 degrees F and line a 12-cup muffin tin with paper liners.
Cream butter and sugar with the lemon zest in the bowl of an electric mixer until light and fluffy. Add the egg and beat until well-blended.
In a separate bowl, whisk together the flour, almond flour, salt, baking powder, and baking soda. In another bowl combine the sour cream and vanilla.
Fold 1/3 of the flour mixture into the butter and sugar until combined then fold 1/2 of the sour cream into the batter. Repeat and then end with the final 1/3 of the flour, folding and mixing until just combined.
Using a rubber spatula, gently fold in the raspberries.
Divide the batter among the muffin cups and sprinkle with raw sugar.
Bake the cakes 20-25 minutes, until the tops are golden and a toothpick inserted near the center comes out clean.
Let the cakes rest in the muffin tin about 5 minutes, then remove the individual cakes to a cooling rack to cool completely.