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.
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup salted butter, softened
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1 tsp 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.