Description
Freshly baked sour cream muffins with a warm, tender crumb and a delicate tang that complements the sweetness.
Ingredients
Scale
- 2 cups all-purpose flour (about 240 g)
- 1 cup granulated sugar (about 200 g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream (240 g)
- 1/2 cup vegetable oil (120 ml)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Optional: 1 cup fresh or frozen blueberries
- Optional: 1–2 teaspoons lemon zest
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk the sour cream, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Fill each muffin cup about 2/3 full with batter. If adding berries or nuts, gently fold them in before filling.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow muffins to cool in the pan for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use room-temperature eggs and measure flour properly to avoid packing too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 275
- Sugar: 17.5g
- Sodium: 135mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0.5g
- Protein: 3.7g
- Cholesterol: 30mg