Sour Cream Muffins
Easy Sour Cream Muffins. A great recipe to use up any extra sour cream you have, these muffins make a great grab-and-go breakfast idea.
My 2 year old toddler is obsessed with muffins. Every time he wakes up in the morning, he asks "mama are there muffins? I want to eat some muffins please."
I have been making him some of my Sugar Free Yogurt Muffins lately, but I wanted to switch things up. Since I had some sour cream that needed using, these Sour Cream Muffins were born.
I have been eating these muffins with a cup of coffee for the past 2 days, and these muffins are quickly becoming one of our family favorites because of how versatile they are. My husband loves spreading jam all over them, I love adding Nutella and my toddler just likes them plain. They are fairly standard muffins, but you can do so much with them.
Sour Cream Muffins Ingredients
You just need a couple of simple ingredients to make these muffins. All you need is:
- ¾ cup sugar
- ½ cup salted butter
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup of sour cream
- 1 teaspoon vanilla extract
Equipment Needed
- muffin pan
- paper liners
- large bowl
- wire rack
Tips
Storage: You can store any leftover muffins in an airtight container for up to 3 days at room temperature. They can be kept in the fridge for up to 7 days, however they may begin to dry out a little bit.
For best results, use full fat sour cream. If you want fluffy and tender muffins, full fat sour cream is the way to go. Low fat sour creams tend to dry out the muffins. Alternatively, you could use full fat plain greek yogurt.
Variations
This recipe makes the perfect base for so many different variations of this muffin.
- Sour Cream Coffee Cake Muffins: First, make a sweet streusel by mixing ⅓ cup brown sugar, ¾ cup all purpose flour, 2 teaspoons ground cinnamon and 6 Tablespoons butter (melted) in a small bowl. Sprinkle this mixture evenly on top of the muffins, and bake as directed in the below recipe. If you wanted to make it extra decadent, add a drizzle of vanilla glaze on top of the cooled muffins.
- Blueberry Sour Cream Muffins: I am a sucker for a classic blueberry muffin recipe, so this is one of my favorite variations. Fresh berries work best. All you need to do is fold in some fresh blueberries to the muffin batter, and bake according to the recipe card. If you only have frozen blueberries, allow them to thaw then drain them to avoid adding too much moisture to batter.
More Moist Muffins Recipes
Like these Sour Cream Muffins? Then you will love these recipes for bakery-style muffins:
- Blueberry Muffins Recipe
- Walnut Coffee Coconut Muffins
- Yogurt Dark Chocolate Chip Muffins
- Lemon Muffins
And if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Sour Cream Muffins
Ingredients
- ¾ cup granulated sugar
- ½ cup salted butter, softened
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350˚F. Line a muffin pan with paper liners and set aside.
- In the bowl of a stand mixer, cream together the sugar and butter. Add in the eggs one at a time, mixing until fully incorporated.
- Add in the flour, baking powder, baking soda and salt, and mix until fully combined. Fold in the sour cream and vanilla, and mix until smooth.
- Divide evenly into the prepared muffin pan, and bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the muffins to cool in the muffin pan for 5 minutes, then transfer to wire racks to cool completely.
