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
Delicious!! My hubby would really love these. He’s addicted to anything with cinnamon in it. Thanks for the yummy recipe!!
Okay, you’ll have to let me know what he thinks..they really are SO delicious!!!
Hi Kierste,
Thank you for the yummy recipe :) I will have to alter it as my 5 year old can’t have wheat, eggs or milk…among others. This looks super yummy and I hope mine turn out as great as these look! Thanks :)
Jodie
You are so welcome!!! So tell me, what do you use for the eggs and milk substitutions?
Sorry this took me sooooo long to get back to you! My littlest guy was super sick with Strep. I am new to the Gluten free, egg free, dairy free diet and having to relearn cooking this way. My boys are both ok with almonds so we use Almond milk, we also use rice milk, coconut and soy milk (less often as it’s not the greatest for boys). Egg supplements are proving to be more difficult. I just made a GF, dairy free, egg free chocolate zucchini loaf that turned out yummy with supplementing the 2 eggs with two ripe mashed potatoes. I have also used applesauce in my pancakes with success and you can also buy an egg substitute and use that as well. I still have to try your fabulous muffins. I love following your blog and all your amazing ideas!
Jodie
My toddler and I made these today and they are THE YUMMIEST muffins I have ever had in my entire life. They will quite possibly be my undoing! Thanks for sharing.
Wahooooo!! Yes, it’s true–I feel the same way about them, and I’m glad you do too. P.S. It’s why I can’t make them as often as I’d like. :)
I just made these this morning for the first time. We had a big sleepover with neighborhood friends since we’re “snowed in” for the next couple of days in Woodstock, GA. Everyone loved these – including the hubs and I. FYI – – They needed a total of 20 minutes in the oven for me.
Yay!!! So glad you all loved them!! Good luck with being “snowed in”. It’s probably like being snowed in here in Texas. :)
Just made them. They were very yummy. I ended up with a lot of extra cinnamon/sugar combo. When I make these again (and I will), I will probably substitute wheat flour for 1/2 of the flour. Thanks for the recipe.
So glad you loved them!!!! xo
My family loved these muffins! I substituted plain Greek yogurt for the sour cream. They were moist, fluffy and amazing. Thanks for the recipe!
YAY! I’m so happy to hear that!! Greek yogurt is an awesome substitute, great idea!! xoxo
Awesome easy recipe.
Yay! I’m so happy hear that you loved it!! xoxo