BASIC SOUR CREAM MUFFIN RECIPE
Everyone needs a good, basic sour cream muffin recipe either to enjoy as is, or to tweak and add to. This one is mine. Moist, fluffy muffins.
Provided by www.dailydishrecipes.com
Categories Muffin and Donut Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees F. Grease the muffin cups or line with paper liners.
- In a large bowl, beat the butter and sugar with an electric mixer until light and creamy, about a minute. Next, beat in the vanilla, eggs, salt and baking soda.
- Next, fold in the sour cream.
- Now fold in the flour and any of the add-ins that you have chosen.
- Scoop batter into muffin cups. Place in oven and bake for 15-20 minutes or until a toothpick is inserted and comes out clean.
- Allow to cool for about 10 minutes in pan.
- Remove from pan and allow to completely cool on wire rack. Makes 24 muffins.
SOUR CREAM MUFFINS
Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.
Provided by sal
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
- In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
- Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 26.8 g, Cholesterol 33.5 mg, Fat 1 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 89.4 mg, Sugar 15.8 g
THE BEST BLUEBERRY MUFFINS
This quick and easy blueberry muffin recipe has been tested over and over again for the perfect blueberry muffins every time. They're fluffy and moist in the center with golden muffin tops and filled with so many juicy berries.
Provided by Fiona Dowling
Categories Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
- Whisk together the 2 1/4 cups flour, baking powder, baking soda & salt in a medium bowl.
- In a large bowl beat the butter and sugar until fluffy (about 2 minutes).
- Add in the vanilla extract, then beat in the eggs 1 at a time.
- Using a large rubber spatula, stir in the sour cream followed by about 1/2 of the flour mixture.
- Then stir in the milk, followed by the rest of the flour mixture. The batter should be thick. If there are a few lumps, that's ok.
- If using frozen berries, toss the berries in the 2 teaspoons of flour. Carefully fold in the blueberries.
- Spoon the batter into the prepared muffin pan, filling each muffin cavity to the top (about 1/4 - 1/3 cup batter).
- Bake in the preheated oven for 16-20 minutes or until the tops are golden and an inserted toothpick comes out clean (except for blueberry juice).
Nutrition Facts : Carbohydrate 39 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 57 mg, Sodium 119 mg, Fiber 1 g, Sugar 20 g, Calories 268 kcal, UnsaturatedFat 4 g, ServingSize 1 serving
3-INGREDIENT SOUR CREAM MUFFINS
Steps:
- Preheat oven to 350° F. Line 9 standard-size muffin cups with paper liners; fill any empty muffin cups in the pan with water. Set aside.
- In a large bowl, combine the self-rising flour, melted butter and sour cream. Stir just until a thick dough comes together; do not over-mix.
- Spoon the batter into the prepared muffin cups, filling each cup to the top.
- Bake for 25-28 minutes, or until the tops are golden brown.
- Brush the warm muffins with 1 tablespoon of melted butter. Let cool for a few minutes in the pan, and then serve warm or transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Carbohydrate 21 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 111 mg, Fiber 1 g, Sugar 1 g
SOUR CREAM CHIP MUFFINS
Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts :
SOUR CREAM COFFEE CAKE MUFFINS
I actually got this recipe from a Bed & Breakfast that I once stayed at. I was so impressed with these muffins, I had to ask for the recipe. Much to my surprise, the pastry chef gave it to me and asked nothing in return. I lost this recipe and found it recently...OMG It's a keeper!
Provided by Vseward Chef-V
Categories Quick Breads
Time 37m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix brown sugar walnuts and cinnamon together and set aside.
- Muffin: Mix butter, sugar and eggs.
- Add sour cream and vanilla.
- Add dry ingredients.
- Marble the brown sugar mixture through the batter using a table knife.
- Reserve a few tablespoons for sprinkling on top.
- Fill 12 greased muffin cups.
- Sprinkle remaining brown sugar mix on top of each.
- Bake at 375 degrees for 22 minutes.
- Remove from pan and cool.
Nutrition Facts : Calories 293.3, Fat 15.6, SaturatedFat 7.7, Cholesterol 61.3, Sodium 281.5, Carbohydrate 34.8, Fiber 1, Sugar 18.1, Protein 4.4
SOUR CREAM MUFFINS
Steps:
- Preheat the oven to 350 degrees F. Lightly coat a 12-cup muffin tin with nonstick cooking spray or line with muffin liners.
- In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
- In a liquid measuring cup or in a separate bowl, whisk together the sour cream, granulated sugar, coconut oil, vanilla and eggs.
- Pour the wet ingredients into the center of the dry and using a rubber spatula or large spoon, fold and mix until just incorporated (no overmixing unless you want dense, dry muffins!). The batter will be on the thick side of things.
- Fill the muffin tins evenly, 1/2 to 2/3 full, and bake for 14-16 minutes until the top lightly springs back to the touch.
Nutrition Facts : ServingSize 1 Muffin, Calories 225 kcal, Carbohydrate 23 g, Protein 3 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 37 mg, Sodium 214 mg, Fiber 1 g, Sugar 9 g
QUICK AND EASY ONE BOWL BLUEBERRY MUFFINS
These Quick and Easy One Bowl Blueberry Muffins are just about the best thing ever. It is not surprise that they are our most popular recipe on our blog!
Provided by Melissa Au
Categories Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 400º F
- In a large bowl whisk flour, sugar, baking powder and salt,
- Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.
- Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
- Divide the batter between the muffin cups filling about ½ full.
- Sprinkle a little sugar on top of each muffin.
- Bake for 15-20 minutes
BANANA MUFFINS WITH SOUR CREAM
Our Banana Muffins with Sour Cream impress with nutty notes of chopped walnuts. Turn out a fresh, moist batch of banana muffins today with our recipe.
Provided by My Food and Family
Categories Dairy
Time 39m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Combine first 4 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in nuts.
- Spoon into 16 paper-lined muffin cups.
- Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool slightly or to room temperature.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
QUICK & EASY SOUR CREAM MUFFINS
A quick and easy muffin to serve with your favorite dinner.
Provided by Daily Inspiration S
Categories Muffins
Time 30m
Number Of Ingredients 3
Steps:
- 1. Preheat the oven to 350 degrees F. Grease a muffin tin.
- 2. Gently combine flour, sour cream and melted butter.
- 3. Drop by spoonfuls into muffin pan. Bake approximately 20 minutes.
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SOUR CREAM COFFEE CAKE MUFFINS - THE STAY AT HOME CHEF
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- In a medium bowl, prepare the streusel topping by stirring together brown sugar, flour, and salt. Use a pastry blender (or two knives) to cut the butter into the flour mixture until it resembles small pebbles or sand. Set aside.
- Make your muffin batter in a mixing bowl by beating together butter, brown sugar, sour cream, granulated sugar, vanilla, and eggs using an electric hand mixer until light and creamy. Stir in flour, baking powder, and baking soda until combined.
- Spoon batter into prepared muffin tin (makes 24 muffins). Sprinkle a heaping spoonful of streusel on top.
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- Chicken Spaghetti. Maybe the sound of a sour cream-based chicken spaghetti sounds odd, but don’t let that fool you. This recipe is a favorite in my household!
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