Sour Cream Muffins
User Reviews
4.6
Sour Cream Muffins
Description
The Sour Cream Muffins recipe employs all-purpose flour mixed with baking soda and just a hint of nutmeg for a light warmth. Sour cream contributes moisture and a slight tang, balanced by sugar and coconut oil that enriches the crumb without heaviness. Eggs and vanilla extract bind the ingredients, creating a thick batter gently combined to maintain muffin tenderness. Baking at 350°F yields muffins with a soft but structured texture and a lightly browned top that gives a gentle spring when pressed.
These muffins are flexible enough for variations like blueberries or chocolate chips, mixed in thoughtfully to avoid overworking the batter. The recipe notes the batter will be thick, an indicator to avoid overmixing for best texture. They are suitable for breakfast, brunch, or a simple treat and can be enjoyed plain or with butter and cinnamon sugar on top after baking.
The recipe also adapts to doughnut pans, reducing bake time accordingly. Coconut oil can be substituted with other oils or melted butter, though the texture will differ slightly. Sour cream alternatives noted include yogurt, buttermilk, or milk kefir, though sour cream is preferred for flavor. These tips allow adjustments based on ingredient availability or desired flavor profiles.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 cup sour cream
- ½ cup granulated sugar
- ½ cup coconut oil melted (see note for other oil options)
- 1 teaspoon vanilla extract
- 2 egg large
Instructions
- 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.
Notes
- Coconut oil can be replaced with canola, vegetable oil, or melted butter, though the batter will be thicker with coconut oil.
- The batter's thickness requires gentle mixing to prevent dense muffins.
- This recipe can be made in a doughnut pan; bake for about 9-10 minutes for doughnuts.
- Incorporate add-ins like blueberries or chocolate chips by tossing them in flour first and mixing gently into the batter.
- Sour cream substitutes like yogurt, buttermilk, or milk kefir are possible, but sour cream yields preferred flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 225kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 214mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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