Sour Cream Muffins
User Reviews
5
Sour Cream Muffins
Description
This muffin recipe uses self-rising flour which provides the necessary leavening. Combining it with melted butter and sour cream creates a thick dough with a soft crumb. The sour cream adds moisture and a slight tang, contributing to a tender texture. The batter is portioned evenly into muffin cups and baked at moderate temperature until golden.
After baking, a brush of melted butter lends a shiny finish and additional flavor. The muffins can be enjoyed warm or cooled, and they pair well with sweet spreads like honey, jam, or apple butter, suitable for breakfast or snack.
Practical advice includes using fresh self-rising flour to ensure proper rising. If unavailable, self-rising flour can be made by combining all-purpose flour with baking powder and salt. Full-fat sour cream at room temperature gives the best results. Mayonnaise is not recommended as a substitute.
Ingredients
- 2 cups self-rising flour (I prefer White Lily brand)
- ½ cup butter melted (plus an extra 1 tablespoon for brushing at the end, salted, 1 stick
- 8 ounces sour cream at room temperature, 1 cup
- honey optional, for serving
- jam
- apple butter
Instructions
- Preheat the 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. I use an ice cream scoop for this step to make sure that each muffin is the same size. Bake the muffins 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.
Notes
- Ensure your self-rising flour is fresh to guarantee proper rising.
- Full-fat, room temperature sour cream is best for moisture and texture.
- You can make self-rising flour by mixing all-purpose flour with baking powder and salt if needed.
- Mayonnaise should not replace sour cream because the acidity is important for rise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 239kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 111mg | 5% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
