Sour Cream Muffins
You’ll love this simple sour cream muffins recipe that is easy to make, incredibly moist, and doesn’t require a mixer. They’re perfect for breakfast, brunch, after-school snack, or anytime at all. The bits of cinnamon sugar add a delightful crunch and swirl of extra flavor!
I often bake something during the day for my kids to have as an afternoon snack. Sheet Pan Chocolate Chip Cookie Bars, No-Bake Granola Bites, and Chocolate Peanut Butter Cheerios Bars are a few of their favorites. But the one that always gets cheers when they walk in the house are these Sour Cream Muffins. Warm, crumbly, moist muffins right out of the oven? Is there anything better?
I love that they take just a few minutes to whip up, and in about a half an hour, they’re warm out of the oven. The sour cream in this recipe ensures that they are delectably moist, and melt in your mouth.
This recipe also works well when you substitute gluten-free baking flour for the regular flour–my daughter needs to eat gluten-free, and I do this most of the time.
You really can’t go wrong with these muffins. They’ve been a hit with everyone I’ve served them to. If you have overnight guests, dazzle them with these muffins right out of the oven. I’ve also taken them to my kids’ sports games–they’re great for an energy booster and snack in between games or on the road.
Table of contents
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Ingredients
This also works as a wonderful basic quick & easy muffin recipe—sub out the cinnamon sugar for blueberries, chocolate chips, or your other favorite mix-in. Chocolate chip muffins are another of my kids’ favorites!
- Flour
- Sugar
- Eggs
- Butter
- Sour cream
- Vanilla extract
- Baking powder
- Baking soda
- Salt
- Cinnamon
Equipment
- Muffin tins
- Mixing bowl
- Wooden spoon
Instructions
Grease and flour muffin tins, or use cupcake liners. With a wooden spoon, mix the flour, baking powder, baking soda, and salt; set aside. Pour the 1 c. sugar into a large bowl, then add the melted butter. Add eggs, vanilla, and sour cream, and mix well. Stir in the flour mixture.
Combine the 1/2 c. sugar and 2 tsp. cinnamon and set aside. Place a small amount of batter in tin, add desired amount of the cinnamon & sugar mixture, then add another small amount of the batter on top, filling the muffin tins about 2/3 full. Sprinkle lightly with the cinnamon mixture.
Bake at 350° for 15 minutes, or until done.
FAQ
No, a wooden spoon is all you need!
Yes, this is a really great basic muffin recipe that you can use as a base for other flavors.
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Sour Cream Muffins
Print Recipe
Ingredients
- 2 cups flour
- 1 cup sugar
- 1/2 cup butter melted
- 1-8 oz. carton sour cream
- 3 eggs beaten
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
Instructions
- Grease and flour muffin tins.
- Mix flour, baking powder, baking soda, and salt; set aside.
- Pour the 1 c. sugar into a large bowl, then add the melted butter.
- Add eggs, vanilla, and sour cream, and mix well.
- Stir in the flour mixture.
- Combine the 1/2 c. sugar and 2 tsp. cinnamon and set aside.
- Place a small amount of batter in tin, add desired amount of the cinnamon & sugar mixture (I use about a teaspoon or so) then add another small amount of the batter on top. Sprinkle lightly with the cinnamon mixture.
- Bake at 350° for 15 minutes, or until done, and a toothpick comes out clean.
*Originally posted 2018
