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!
3-Ingredient Buttermilk Biscuits
3-Ingredient Buttermilk Biscuits! Chances are you made these super easy biscuits in Home Economic class! It’s such a classic, no-fail recipe that creates the softest biscuits! This 3-ingredients biscuit recipe is perfect for kids and biscuit-making newbies! Be sure to check out my blog link below for some great biscuit-making tips!
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CHAPTERS
00:00:00 - Fluffy Buttermilk Biscuits
00:00:40 - Correctly Measuring Flour and Grating Butter
00:01:20 - Making Flaky Biscuits
00:01:58 - Making the Perfect Biscuit
00:02:41 - Rolling out the dough and cutting the biscuits
00:03:21 - Making Fluffy and Tender Biscuits
00:03:59 - Watch More
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Cooking up Southern charm, one recipe at a time.
My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.
This channel is full of authentic Southern family recipes, recipes that I’ve developed and tweaked to perfection, and a few non-traditional ones sprinkled throughout for good luck. I hope that I will not only build your kitchen confidence, but become a trusted source for go-to Southern recipes for you and your family!
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Amish Recipe: Sour cream Chocolate Chip Cookies
Crazy about Amish Recipes? Watch as I make Amish Sourcream Chocolate Chip Cookies. Find out how you can contribute to my next Amish recipe book!*** ► Get your FREE AMISH RECIPE COOKBOOK:
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Five Make-Ahead Holiday Party Snacks • Tasty
Spend the party with your guests rather than in the kitchen with these five make-ahead party snacks!
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The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
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Credits:
Shop the NEW Tasty Merch:
Subscribe to Tasty:
About Tasty:
The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
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Sour Cream Frosting : Frosting Recipes
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When making sour cream frosting, you're always going to want to keep a few important things in mind. Make sour cream frosting with help from a Chef Instructor at L'Ecole Culinaire, a culinary school in St. Louis, in this free video clip.
Expert: Tony Hedger
Filmmaker: Michael Johnson
Series Description: You'd be surprised by just how many unique spins you can put on something as simple as frosting, right from your own kitchen. Learn how to prepare frosting with help from a Chef Instructor at L'Ecole Culinaire, a culinary school in St. Louis, in this free video series.
Christmas/ Valentine Cookies | Bake with me! | Orange Pecan Cookies | Sour Cream Chocolate Drops
So...I've been MIA, sorry!
I had videoed these Christmas Cookie recipes for y'all and now I've waited so long they have turned into Valentine Cookies! :)
You can make them any time of year- I really did like both recipes, it was my first time trying either. Every year, I host a Christmas cookie swap party and this year I wanted to make some from my little vintage cookbook. The Orange pecan ones are very chewy and delicious, and the chocolate drops were soft and the frosting was yummy!! I will be making them both again!
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What were your favorite cookies or treats you made this Christmas season?
Orange Pecan Cookies (Yields 4 dozen)
1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, beaten
2 tablespoons orange juice
2 tablespoon grated orange zest
2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 cup chopped pecans
In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg, orange juice and zest. Combine flour and baking soda; gradually add to creamed mixture. Stir in pecans. Shape dough into two 11-1/2-in. rolls; wrap in plastic. Refrigerate for 2 hours or overnight.
Unwrap; cut into 1/8-in. slices. Place 2 in. apart on lightly greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Sour Cream Chocolate Drops (Yields about 6 dozen cookies)
2 (1 oz) squares unsweetened chocolate, melted and cooled
1/2 cup shortening
1 1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup sour cream
2 3/4 cups flour
1 cup corn flakes
frosting ((recipe below))
In a mixing bowl beat shortening and sugar with an electric mixer (or stand mixer) until fluffy. Beat in egg. Stir in sour cream and vanilla.
Combine flour, baking soda, baking powder and salt. Stir in corn flakes, and add to creamed mixture; mix just until blended. Stir in reserved melted chocolate. Chill 1 hour.
Drop by slightly rounded teaspoons (or use a cookie scoop) 2 inches apart onto an ungreased cookie sheet. Bake at 425 for 8 to 10 minutes or until edges are firm. Let cool on pan for a few minutes, then transfer to a wire rack.
Frosting:
1 oz unsweetened chocolate
1 tablespoon butter
1 1/2 cups powdered sugar
3 tablespoons milk
Melt chocolate and butter in top of double boiler over simmering water. Add milk and powdered sugar and cocoa and beat until smooth.