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
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 :
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 MUFFINS
Nummy and moist! These non sweet muffins go great with heaping spoonfuls of jam or peanut butter! Great with savory meals, a snack or breakfast. Check out my variations on this recipe: Lemon Zest Muffins, Yummy Brown Sugar Nutty Muffins and Cinnamon Raisin!
Provided by Hydra
Categories Breads
Time 30m
Yield 10-12 muffins, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 131.2, Fat 7.6, SaturatedFat 4.6, Cholesterol 34.8, Sodium 141.3, Carbohydrate 12.9, Fiber 0.4, Sugar 0.1, Protein 2.8
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
THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
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.
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
SOUR CREAM BLUEBERRY MUFFINS
The sour cream brings moistness to these muffins which are bursting with fresh blueberries.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 18
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.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.4 g, Cholesterol 37.2 mg, Fat 13.7 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 204.4 mg, Sugar 18.2 g
SOURCREAM BERRY MUFFINS
Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.-Linda Gilmore, Hampstead, Maryland
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 241 calories, Fat 12g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM RHUBARB MUFFINS
Make and share this Sour Cream Rhubarb Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream brown sugar and butter.
- Add sour cream and eggs, mix well.
- Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
- Stir flour mixture into the sour cream mixture until moistened.
- Fold in rhubarb.
- Pour into greased muffin tins.
- Mix together sugar and remaining cinnamon and sprinkle over batter.
- Bake at 375 degrees for 25 to 30 minutes.
Nutrition Facts : Calories 182.3, Fat 8.6, SaturatedFat 4.9, Cholesterol 51.1, Sodium 143.1, Carbohydrate 23.4, Fiber 0.8, Sugar 10.9, Protein 3.2
SOUR CREAM BRAN MUFFINS
Categories Bread Mixer Bake Quick & Easy High Fiber Raisin Molasses Sour Cream Bran Gourmet
Yield Makes 12 muffins
Number Of Ingredients 10
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.
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