Sour Cream Muffins
Sour Cream Muffins combine a tender crumb with a subtle tang from sour cream, enhanced by warm nutmeg. The use of coconut oil adds moistness while providing a slightly rich texture. The batter is thick and folded gently to avoid tough muffins. These muffins bake to a gentle golden top that springs back when ready. Their mild sweetness and softness are ideal for breakfast or snack time. Variations with berries or chocolate chips can easily be incorporated, and the recipe also adapts well to doughnut pans for an alternate shape.
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
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories
% 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.