Best Sour Cream Muffins Recipes

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
• Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
• Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

SOUR CREAM CHIP MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

SOUR CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
• In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
• Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

BANANA OAT MUFFINS WITH SOUR CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
• In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
• To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
• Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

CHOCOLATE SOUR CREAM MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

SOUR CREAM COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
• Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well.
• Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.
• Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the pan and cool on a wire rack.

CRANBERRY-ORANGE SOUR CREAM MUFFINS

Steps:

• In a mixing bowl, beat together sugar and egg.
• Add milk, sour cream and oil.
• In another bowl, combine flour, baking powder, baking soda and salt.
• Add to wet ingredients just until blended then fold in cranberries and orange zest.
• Pour batter into greased or paper-lined muffin cups.
• Bake at 375 degrees for 15 to 18 minutes or until muffins test done.
• Remove muffins from cups to a wire rack.
• Let cool before frosting.

SOUR CREAM RHUBARB MUFFINS

Steps:

• Cream brown sugar and butter.
• Add sour cream and eggs, mix well.
• Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
• Stir flour mixture into the sour cream mixture until moistened.
• Fold in rhubarb.
• Pour into greased muffin tins.
• Mix together sugar and remaining cinnamon and sprinkle over batter.
• Bake at 375 degrees for 25 to 30 minutes.

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.

FRESH BLUEBERRY SOUR CREAM MUFFINS

Steps:

• Preheat oven to 350*F.
• Line a 12 cup muffin tin with paper liners.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk.
• In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed.
• In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together.
• Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
• Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
• Enjoy!

BANANA SOUR CREAM MUFFINS

Steps:

• Combine butter, sugar and bananas in a large bowl. Beat with electric mixer until blended. Beat in eggs, then sour cream. Fold in sifted dry ingredients, stirring just to blend. Fill muffin tins ¾'s full. Bake at 350F, for 25 minutes or until golden brown.

SOUR CREAM BRAN MUFFINS

Steps:

• In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

JUMBO SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners.
• Beat eggs in a large bowl with an electric mixer, gradually adding sugar, until thick and lemon-colored. Mix in sour cream, applesauce, and almond extract.
• Combine flour, whole wheat flour, salt, and baking soda in a separate bowl. Stir into the creamed mixture just until dry ingredients are moist. Mixture will be lumpy; do not overmix! Gently fold in blueberries.
• Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.
• Bake in the preheated oven until tops spring back when lightly pressed, about 28 minutes. Cool in the cups for 5 minutes. Transfer to a wire rack to cool completely.

CRANBERRY SOUR CREAM MUFFINS

Steps:

• Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
• Combine egg, sour cream, milk and oil in small bowl; blend well.
• Add all at once to dry ingredients, stirring just enough to moisten.
• Combine cranberries and 1/2 cup sugar; stir into batter.
• Spoon batter into greased 3 1/2-inch muffin-pan cups, filling equally, or use 12 cup 2 1/2 inch muffin pan.
• Bake in 375°F oven 20 minutes for 12 muffins and 30 minutes for 6 muffins or until golden brown.
• Good hot or cold with butter, easy to reheat in micro.

SOUR CREAM CINNAMON NUT MUFFINS

Steps:

• Mix together all filling ingredients and set aside.
• Mix butter, sugar and eggs, then add sour cream and vanilla.
• Add dry ingredients and mix.
• Grease muffin tins or insert cupcake liners.
• Spoon 1 tablespoon of batter into prepared muffin pan.
• Top with 1 teaspoon filling, then add 1 tablespoon batter.
• Sprinkle tops of each muffin with remaining filling.
• Bake at 375° for 25 minutes.
• Remove from pan and cool.

SOUR CREAM BANANA STREUSEL MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, and cinnamon.
• In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened.
• Fill greased or paper lined muffin cups three-fourths full.
• For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter.
• Sprinkle over muffins.
• Bake at 375F for 20 to 25 minutes.

RASPBERRY SOUR CREAM MUFFINS

Steps:

• Sift together first four ingredients into a mixing bowl.
• In a separate bowl cream sugar and butter till fluffy light.
• Blend in eggs, then sour cream.
• Combine liquid mixture with dry ingredients by stirring till blended; do not beat.
• Spoon batter into greased muffin cups about half full.
• Place a teaspoon of jam atop batter, then another spoon of batter over jam.
• Bake at 350 degrees F for 20-25 minutes.

SOUR CREAM AND LEMON HONEY CORN MUFFINS

Steps:

• Preheat oven to 350 degrees F. Grease your muffin tray.
• Mixture is prepared in 2 parts - wet and dry. First prepare the wet mixture. In a large mixing bowl whisk together eggs, sour cream, melted butter, milk, honey, lemon zest and juice. In a separate large mixing bowl combine all dry ingredients. Once the dry mixture is blended begin to add the wet mixture by folding into the dry mixture. As soon as both mixtures are blended spoon the mixture into the prepared muffin tray. Fill each cup about 2/3 to 3/4 full. Bake muffins for about 20 to 25 minutes, or until the top has a golden crust. When ready, remove from the oven and let them cool slightly. Remove from tray and serve.

CORN MUFFINS WITH GREEN ONIONS AND SOUR CREAM

Steps:

• Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 7 ingredients in large bowl. Whisk sour cream, eggs and melted butter in another bowl. Add sour cream mixture to dry ingedients and stir just until moistened (do not overmix). Fold in corn kernels and green onions.
• Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• In a bowl, combine the baking mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.
• Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
• Bake at 375°F for 20-25 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.