First, leave the butter at room temperature and whisk until creamy, dividing the sugar 2-3 times. Add half of the sour cream first and mix gently with a whisk, then add the soft flour and baking powder on a sieve and mix lightly as if cutting gently with a spatula, then add the rest of the sour cream and mix smoothly.

Sieve the flour and baking powder and mix lightly with a spatula, then add the rest of the sour cream and mix smoothly.

And preheat the oven to 180 degrees. It's more comfortable if you put muffin parchment paper on a muffin mold and squeeze it in a piping bag.

I put it in a preheated oven and heated it for 12 minutes, but later I poked it with a skewer and it wasn't cooked, so I heated it for another 3 minutes. So you can spin it for 15 minutes.

I added sugar, whipped cream, mixed raspberry puree, squeezed it with a star pod, and topped it with chocolate chips, strawberry blossom and arazan.