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4.6 from 471 votes

Sour Cream Muffins

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
15 mins
Total Time
31 mins
Servings: 12 muffins
Course: Bread
Cuisine: American

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 large eggs

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly coat a 12-cup muffin tin with nonstick cooking spray or line with muffin liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
  3. In a liquid measuring cup or in a separate bowl, whisk together the sour cream, granulated sugar, coconut oil, vanilla and eggs.
  4. 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.
  5. 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: if you don't have or don't want to use coconut oil, try subbing in anything from canola to vegetable to melted butter. The batter will be thicker if using coconut oil.
  • Doughnuts: also, this recipe transitions beautifully if using a doughnut pan. It makes about 12 doughnuts but remember they'll bake much faster than the muffins - mine are done in about about 9-10 minutes.
  • Adaptations: this recipe is fantastic for lots of add-ins (blueberries, chocolate chips, lemon zest, etc.). I usually toss the blueberries or chocolate chips or whatever other dry add-in I'm using with the dry ingredients so they are coated with flour and then mix extra gently when adding the wet ingredients. The plain muffins are also delicious dipping the tops in butter (after baking) and then in cinnamon and sugar.
  • Sour Cream Substitutions: if you are wondering about sour cream substitutions, I have made these a time or two with yogurt, buttermilk and even milk kefir, but maybe because I love the original so much, my preference is to use the sour cream. Feel free to experiment!

Nutrition Information

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%)

Nutrition Facts

Serving: 12muffins

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.