Sour Cream Carrot Muffins Recipes

SOUR CREAM CARROT MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups; set aside.
• Combine flour, brown sugar, baking powder, cinnamon, baking soda and salt in bowl; set aside.
• Combine all remaining muffin ingredientsexceptcarrots in another bowl. Stir with whisk until smooth.
• Stir flour mixture into sour cream mixture until well mixed. Gently stir in carrots. (Batter will be thick.)
• Spoon batter into prepared muffin cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Immediately brush with melted jelly. Cool 5 minutes before removing from pans.

CARROT CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
• In a large bowl, stir together the flour, 1/3 cup of sugar, and baking soda. Add the margarine, buttermilk, egg substitute, orange juice, and vanilla, mix until smooth, then stir in the carrots and raisins. Fill each of the prepared muffin cups 2/3 full.
• In a small bowl, mix together the cream cheese, sour cream, and remaining 1/3 cup of sugar, until smooth, then stir in the walnuts. Drop a spoonful of the cream cheese mixture onto the top of each cup of muffin batter.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Remove from the pan and place on a wire rack to cool completely.

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
• Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
• Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
• Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

SOUR CREAM CARROT MUFFINS

Steps:

• Preheat oven to 375 degrees. Spray muffin pan with coconut oil spray or line paper cups if using.( I used 12 cups muffin pan)
• Mix egg with sour cream ,add sugar, cream and butter. Add all dry ingredients and stir.
• Add shredded carrots, stir very well.
• Spoon batter into muffing pan and bake for about 20-25 minutes. Let cool in a pan
• Combine cream cheese and powdered sugar. just using a fork and then spread it on your carrot muffins.

CARROT MUFFINS WITH SOUR CREAM

Steps:

• Line your muffin tin with paper liners and set it aside. And preheat your oven to 350° F. In a small bowl, sift together flour, baking powder, cinnamon and salt and set aside.
• In a medium bowl, cream together sugar and oil. Add eggs and sour cream and milk then mix well.
• Slowly add dry ingredients into wet ingredients. Mix until your carrot muffin batter is formed.
• Fold your shredded carrots into the carrot muffin batter. Scoop batter into your prepared lined muffin tin, filling each section about ¾ of the way.
• Bake for 22-25 minutes or until a toothpick comes out clean from the center of a muffin. Allow to cool completely on a wire rack
• Use an electric mixer to beat together cream cheese, butter, sugar and milk. Mix until ingredients are well-combined and form semi-stiff peaks. Use an offset spatula to frost each cooled muffin.

SOUR CREAM CARROT MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups; set aside.
• Combine flour, brown sugar, baking powder, cinnamon, baking soda and salt in bowl; set aside.
• Combine all remaining muffin ingredientsexceptcarrots in another bowl. Stir with whisk until smooth.
• Stir flour mixture into sour cream mixture until well mixed. Gently stir in carrots. (Batter will be thick.)
• Spoon batter into prepared muffin cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Immediately brush with melted jelly. Cool 5 minutes before removing from pans.

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.

CARROT MORNING MUFFINS

Steps:

• Preheat oven to 375°F Grease 12 muffin tins.
• In a small mixing bowl cream butter and brown sugar. Add egss and sour cream; beat well.
• Stir in carrots, coconut, and raisins.
• Combine the flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts if using.
• Fill greased cups 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.
• Cool for five minutes on a wire rack before removing from pan.

SOUR CREAM BRAN MUFFINS

Steps:

• Cream together butter and brown sugar until the mixture is light and fluffy.
• Beat together egg, sour cream, and molasses. Stir in the raisins.
• In a bowl whisk together the flour, baking soda, salt, and bran.
• Add the dry ingredients to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.)
• Spoon into 12 paper lined muffin tins.
• Bake at 400°F oven for 15 to 20 minutes.
• I baked mine 6 at a time in the toaster oven -- took 15 minutes.

SPICED CARROT MUFFINS

Steps:

• Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
• In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
• Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
• Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.