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Sour Cream Muffins

Warm and inviting sour cream muffins that are perfect for breakfast or a snack, offering a delightful balance of moistness and a subtle tanginess.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream
  • ½ cup milk
  • 1 large egg
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Grease a muffin tin or line it with paper liners.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk together the sour cream, milk, egg, melted butter, and vanilla extract.
  5. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack.

Notes

For an extra touch, sprinkle some sugar on top of the muffins before baking for a delightful crunch.