Raspberry Sour Cream Muffins

I'm on my last week of maternity leave. It's a bit of a bittersweet thing. On one hand, I'm a bit saddened to think about leaving my newest little bundle of joy and losing the ability to sleep past 4:30am on the weekdays. On the other hand, I'm losing my mind. I'm not the "stay at home" type. I admire people (like my husband) who have the patience/sanity/etc for it, but it's definitely not my thing. I need to be working. Thankfully I'll be headed back at the very beginning of the busy season, so there will definitely be no shortage of things to keep my mind off of the wee one without his Momma. 

For today though, it's all about relaxing still. The oldest is off to her fourth day of Kindergarten, so it's just the boys at home. Which means it's a lot more quiet than it would normally be with Princess Jabber home. What do you do with quiet? You make delicious muffins and sit down with them and a cup of coffee of course. These muffins are soft, fluffy, moist.. They've got that nice crust on top from the caramelized sugar and just a hint of spice and raspberry. They're the perfect almost-fall muffin! 

Ingredients:

1/4 cup canola oil
1/4 cup sugar (plus extra for sprinkling on top)
1/4 cup brown sugar
1 egg
1 tsp vanilla
1/2 cup sour cream
1 cup flour
3/4 tsp baking soda
1/2 tsp corn starch
1/4 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp ground ginger
3/4 cup raspberries (fresh or frozen)

Directions:

Preheat oven to 375º. Line a muffin pan with 10 liners, set aside. 

Mix together oil, sugars, egg, vanilla and sour cream. Add remaining ingredients (except raspberries) and stir until just combined. Fold in raspberries. My raspberries were frozen and pretty broken up, so there weren't really any big chunks in my muffins, but that turned out to be perfect. 

Divide batter evenly between the 10 liners and sprinkle with sugar. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.