Mini Sour Cream Muffins Recipes

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 MINI MUFFINS

Steps:

• Preheat oven to 450 F.
• Grease 2 mini muffin tins (24 count size).
• Combine all ingredients until well blended.
• Bake for 15 minutes or until golden brown.
• Serve hot.
• Great with a little jam or jelly.

MINI SOUR CREAM MUFFINS

Steps:

• Combine butter and sour cream; mix at low speed of an electric mixer until smooth. Add flour, salt and baking powder, stirring just until blended.
• Spoon batter into ungreased miniature (1-3/4 inch) muffin pans, using 1 tablespoon batter per muffin.
• Bake at 400° for 16 to 18 minutes or until golden.

MINI SOUR CREAM DOUGHNUT MUFFINS

Steps:

• Preheat the oven to 350°F. Grease a nonstick mini muffin pan with cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set the mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, vegetable oil and 1/2 cup sugar until well combined, about 2 minutes. Add the egg and beat until combined.
• Add the flour mixture, sour cream and vanilla extract and beat just until combined.
• Using a small ice cream scoop (or two spoons), scoop out heaping 1-tablespoon portions of the batter into the prepared muffin pan.
• Bake the muffins for 16 to 22 minutes until pale golden. While the muffins bake, in a medium bowl, whisk together the remaining 1/2 cup sugar and cinnamon.
• Remove the muffins from the oven and let them cool for 2 minutes in the pan before transferring them in batches into the cinnamon-sugar mixture, tossing to coat. Repeat the coating process with the remaining muffins then serve.

SOUR CREAM MINI CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine flour, sugar, baking soda*, baking powder*, and salt in a bowl.
• *NOTE: reduce baking soda and baking powder to 1/2 teaspoon for high altitude.
• In a separate smaller bowl, combine egg, egg white, butter, sour cream, and vanilla.
• Add dry ingredients to wet ingredients and stir until just moistened.
• Add mini chocolate chips and stir until well combined.
• Spoon into lined or non-stick mini muffin tins. This recipe will make 36 mini muffins.
• Bake for 10 minutes, cool in pan for 5 minutes, and then remove muffins to cooling rack.

BANANA MUFFINS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.

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.

MINI SOUR CREAM BISCUITS

Steps:

• In a large bowl, combine all ingredients just until combined. Drop by rounded tablespoonfuls into greased miniature muffin pans. , Bake at 425° for 15-18 minutes or until golden brown.