Sour Cream Muffins
Sour Cream Muffins are tender, moist treats with a subtle tang from sour cream, perfect for breakfast or snack time. Their light texture and golden crust make them appealing to all ages, pairing well with butter, jam, or enjoyed on their own for a satisfying bite.
Ingredients
Instructions
- Beat the egg and sour cream together until light and fluffy.
- Add the melted butter to the egg mixture and combine.
- Sift together the flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the egg mixture along with the milk.
- Stir only until the dry ingredients are dampened; do not overmix.
- Fill 12 greased muffin tins halfway full with the batter.
- Bake at 400°F for 20 minutes or until the muffins are golden brown.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. If you're out of sour cream, Greek yogurt works as a great substitute. Ensure not to overmix the batter to keep the muffins light and fluffy. If you prefer a sweeter muffin, you can increase the sugar to 1/2 cup without compromising texture.
Serving Suggestions
These sour cream muffins can be enjoyed warm as a delightful breakfast treat or snack. They pair beautifully with fresh fruit or a smear of butter. For a more indulgent option, serve them alongside a dollop of whipped cream or as a side with dishes like Baked Chicken Parmesan. They also make a wonderful addition to brunch spreads.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Muffins contains roughly 94 calories, with 2g protein, 19g carbohydrates, and 2g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1214mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser muffins. For the best texture, consider using a mix of half whole wheat and half all-purpose flour. This provides added nutrition while still keeping the muffins light.
What can I add to the muffins for extra flavor?
You can enhance the muffins by folding in ingredients like chocolate chips, blueberries, or chopped nuts before baking. Another option is to add a swirl of fruit preserves or lemon curd on top before baking for a burst of flavor.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with a few moist crumbs attached, they are ready. If it comes out wet with batter, bake for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).