Description
A comforting and straightforward recipe for deliciously moist sour cream muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 cup (240g) full-fat sour cream
- 1/3 cup (75ml) vegetable oil (or melted butter)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Prepare a standard 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the eggs until slightly frothy, then add sour cream, vegetable oil (or melted butter), and vanilla extract, mixing until smooth.
- Combine wet ingredients with dry ingredients. Gently fold until just combined; the batter will be slightly lumpy.
- Fill the muffin cups about three-quarters full with batter.
- Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Make sure your eggs and dairy products are at room temperature for better mixing and aeration. Store muffins in an airtight container for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg