Sour Cream Muffins Recipes

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SOUR CREAM COFFEE CAKE MUFFINS



Sour Cream Coffee Cake Muffins image

These muffins are like a wee, portable coffee cake. Moist and tasty!

Provided by movita beaucoup

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 12

¼ cup brown sugar
¼ cup finely chopped walnuts
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
½ cup white sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

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.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 30.2 g, Cholesterol 59.8 mg, Fat 14.4 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 218.6 mg, Sugar 13 g

SOUR CREAM LEMON MUFFINS



Sour Cream Lemon Muffins image

These lemon muffins are absolutely delicious, with sour cream giving them a wonderful texture and lemon zest and syrup for a burst of lemon flavor.

Provided by Diana Rattray

Categories     Breakfast     Brunch

Time 33m

Number Of Ingredients 13

1 3/4 cups all-purpose flour (8 ounces)
3/4 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
8 ounces sour cream
6 tablespoons butter (melted)
2 tablespoons lemon zest
2 tablespoons lemon juice
For the Topping:
1/3 cup fresh lemon juice
1/4 cup granulated sugar

Steps:

  • Gather the ingredients.
  • Heat the oven to 375 F. Grease 12 muffin cups or spray with baking spray.
  • In a large bowl, combine the all-purpose flour, 3/4 cup sugar, the baking powder and soda, and salt. Use a whisk to blend the dry ingredients thoroughly.
  • In another bowl, combine sour cream with the egg, melted butter, lemon zest, and 2 tablespoons of lemon juice. Whisk the mixture until smooth and well blended.
  • Blend the sour cream mixture into the dry ingredients just until blended and all ingredients are moistened.
  • Fill muffin cups about 2/3 full. Bake for 18 minutes or until browned and a toothpick comes out clean when inserted into the center of a muffin. Cool in the pan on a rack for 5 minutes. Remove the muffins to a rack. Place foil or a pan under the rack to catch drips. Poke each muffin several times with a toothpick.
  • Meanwhile, bring the 1/3 cup of lemon juice and 1/4 cup of sugar to a boil in a small saucepan. Cook, stirring until sugar is completely dissolved. Using a spoon, drizzle a little of the juice mixture over each muffin.

Nutrition Facts : Calories 230 kcal, Carbohydrate 33 g, Cholesterol 42 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 222 mg, Sugar 18 g, Fat 10 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g

SOUR CREAM CHIP MUFFINS



Sour Cream Chip Muffins image

Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. -Stephanie Moon, Boise, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup mint or semisweet chocolate chips

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.

Nutrition Facts :

BANANA MUFFINS I



Banana Muffins I image

This is a great banana muffin recipe! It has little sugar and almost no fat if you use fat free sour cream. A big hit with everyone!

Provided by MEVERTSE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup mashed ripe banana
¼ cup white sugar
¼ cup sour cream
1 egg
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 16.9 g, Cholesterol 17.6 mg, Fat 1.6 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 193.6 mg, Sugar 6.5 g

SOUR CREAM MUFFINS



Sour Cream Muffins image

Nummy and moist! These non sweet muffins go great with heaping spoonfuls of jam or peanut butter! Great with savory meals, a snack or breakfast. Check out my variations on this recipe: Lemon Zest Muffins, Yummy Brown Sugar Nutty Muffins and Cinnamon Raisin!

Provided by Hydra

Categories     Breads

Time 30m

Yield 10-12 muffins, 12 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup butter
1 egg
3/4 cup sour cream
1/4 cup milk

Steps:

  • Heat oven to 400 degrees F.
  • Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
  • Beat egg in a small bowl; add sour cream and milk.
  • Add to flour mixture, mixing just until moistened.
  • Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
  • Bake for 15 minutes or until lightly browned.

Nutrition Facts : Calories 131.2, Fat 7.6, SaturatedFat 4.6, Cholesterol 34.8, Sodium 141.3, Carbohydrate 12.9, Fiber 0.4, Sugar 0.1, Protein 2.8

SPICY SOUR CREAM RAISIN MUFFINS



Spicy Sour Cream Raisin Muffins image

Make and share this Spicy Sour Cream Raisin Muffins recipe from Food.com.

Provided by Michelle Berteig

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

2 eggs
1/2 cup sour cream
1/2 cup milk
2 tablespoons instant coffee granules
3/4 cup raisins
1 1/2 cups flour
1/2 cup oats
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 tablespoon oats

Steps:

  • Put eggs, sour cream, milk, and instant coffee in a bowl. Whisk until well blended. Stir in raisins. Let stand about 5 minutes while coffee dissolves. Stir to mix.
  • While coffee is dissolving, heat oven to 375 degrees F. and grease muffin cups or use paper liners.
  • Mix flour, oats, sugar, baking powder and spices in a large bowl. Add sour cream mixture and fold in just until dry ingredients are moistened.
  • Scoop batter info muffin cups. Sprinkle with the 1 T. oats. Bake 20-23 minutes, or until brown and springy to the touch in the center.

Nutrition Facts : Calories 187.3, Fat 3.9, SaturatedFat 1.9, Cholesterol 40.9, Sodium 84.3, Carbohydrate 34, Fiber 1.6, Sugar 13.8, Protein 4.9

CHOCOLATE SOUR CREAM MUFFINS



Chocolate Sour Cream Muffins image

This recipe originally called for applesauce, but one time in a pinch, I substituted sour cream... it worked! Chocolate lovers can't resist these rich cake-like muffins.

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 12

2-2/3 cups all-purpose flour
1-1/2 cups sugar
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
3 large eggs
1 cup sour cream
1/2 cup water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 194 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 144mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

SOUR CREAM BLUEBERRY MUFFINS



Sour Cream Blueberry Muffins image

The sour cream brings moistness to these muffins which are bursting with fresh blueberries.

Provided by lutzflcat

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 18

cooking spray
½ cup all-purpose flour
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup butter, softened
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
2 large eggs
½ cup granulated sugar
½ cup brown sugar
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups blueberries
1 tablespoon all-purpose flour

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.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.4 g, Cholesterol 37.2 mg, Fat 13.7 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 204.4 mg, Sugar 18.2 g

SOURCREAM BERRY MUFFINS



Sourcream Berry Muffins image

Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.-Linda Gilmore, Hampstead, Maryland

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups fresh or frozen raspberries or blueberries
2 large eggs, lightly beaten
1 cup sour cream
1/2 cup canola oil
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.

Nutrition Facts : Calories 241 calories, Fat 12g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

SOUR CREAM BRAN MUFFINS



Sour Cream Bran Muffins image

From Epicurious.com, this muffin is described as the "Rolls Royce of Bran Muffins". They aren't kidding either. I would never have believed that you could have a light and fluffy bran muffin. This is the BEST recipe I've ever tried. No need to look any further.

Provided by Diana 2

Categories     Quick Breads

Time 30m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 10

1/2 cup margarine, softened
1/4 cup light brown sugar
1 large egg, beaten lightly
1 cup sour cream
1/4 cup molasses
1/2 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup natural bran (I used Quaker brand)

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.

Nutrition Facts : Calories 184, Fat 8.4, SaturatedFat 3.2, Cholesterol 25.5, Sodium 237.2, Carbohydrate 26.9, Fiber 2, Sugar 13.4, Protein 2.9

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