Sour Cream Butter Muffins Food

SOUR CREAM CINNAMON NUT MUFFINS

Steps:

• Mix together all filling ingredients and set aside.
• Mix butter, sugar and eggs, then add sour cream and vanilla.
• Add dry ingredients and mix.
• Grease muffin tins or insert cupcake liners.
• Spoon 1 tablespoon of batter into prepared muffin pan.
• Top with 1 teaspoon filling, then add 1 tablespoon batter.
• Sprinkle tops of each muffin with remaining filling.
• Bake at 375° for 25 minutes.
• Remove from pan and cool.

SOUR CREAM MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
• Beat egg in a small bowl; add sour cream and milk.
• Add to flour mixture, mixing just until moistened.
• Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
• Bake for 15 minutes or until lightly browned.

SOUR CREAM MINI MUFFINS

Steps:

• Preheat oven to 450 F.
• Grease 2 mini muffin tins (24 count size).
• Combine all ingredients until well blended.
• Bake for 15 minutes or until golden brown.
• Serve hot.
• Great with a little jam or jelly.

BUTTERY SOUR CREAM MUFFINS

Steps:

• Preheat oven to 350°. In a small bowl, mix all ingredients just until moistened. Coat muffin cups with cooking spray; fill three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

THE BEST BLUEBERRY MUFFINS

Steps:

• Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
• Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
• Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

AWESOME SOUR CREAM MUFFINS

Steps:

• Beat egg with a whisk in a large mixing bowl until light. Add Sour Cream, Butter, and Sugar; whisk together until smooth. Measure dry ingredients into a bowl or on waxed paper; add to wet ingredients and stir/fold until no more dry ingredients show. (over-mixing will make muffins tough).
• Spray PAM lightly into 12 muffin cups, or use paper liners. Pour dough into each cup. Preheat oven to 400°F Mix crumb topping (if desired), until small crumbs form. Sprinkle evenly over each muffin.
• Bake at 400 F for 20-25 minutes, until light golden brown and top is puffed. Remove from pan, serve immediately or let cool, place in closed container to be used later.

BANANA MUFFINS WITH SOUR CREAM

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.

SOUR CREAM CORN MUFFINS

Steps:

• Position the rack in the center of the oven and preheat the oven to 375°F To prepare the muffin pans, spray the holes and the rims around them with the nonstick spray or fill the holes with the paper muffin cups, if using them. If using the silicone muffin pans, spray them as directed and set on a baking pan.
• Whisk the cornmeal,flour,sugar,baking soda,baking powder and salt in a medium bowl until well mixed. Set aside.
• In a large bowl, whisk the eggs until lightly beaten, then whisk in the buttermilk, sour cream, and melted butter until smooth. Stir in the cornmeal mixture with a wooden spoon until incorporated.
• Fill in the prepared tins three quarters full. Use additional greased tins or oven safe ramekins for any leftover batter, or reserve the batter for a second batch. Bake for 22 minutes or until the muffins have a bumpy, rounded top, and a toothpick inserted into one of the muffins comes out clean.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove them from the pan and cool for 5 minutes more on the racks. If storing or freezing, cool completely, and then store in airtight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature, and up to 1 month in the freezer.

SOUR CREAM CHIP MUFFINS

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.

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
• Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
• Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

SOUR CREAM-BUTTER MUFFINS

Steps:

• Heat oven to 350°F. Lightly spray 36 mini muffin cups with cooking spray.
• In large bowl, mix all ingredients just until moistened. Divide batter evenly among muffin cups, filling almost to top.
• Bake 25 minutes or until lightly browned. Cool 2 minutes; remove muffins from pans. Serve warm.

SOURCREAM BERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.

SOUR CREAM BRAN MUFFINS

Steps:

• In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.