Description
These sour cream muffins are soft, fluffy, and perfect for any morning or holiday brunch. They are incredibly moist and easy to make.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1 cup (240g) full-fat sour cream
- 1/3 cup (75ml) vegetable oil (or melted butter)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and prepare a standard 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Set aside.
- In a separate bowl, whisk the eggs. Add the sour cream, vegetable oil (or melted butter), and vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Use a spatula to gently fold the batter just until combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Place the muffin tin in the oven and bake for 18–22 minutes, or until golden and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- These muffins are great for breakfast or snacks.
- Store leftovers in an airtight container.
- You can add chocolate chips or nuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 214
- Sugar: 10 grams
- Sodium: 150 mg
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 mg
Keywords: Sour Cream Muffins, Muffin Recipe, Breakfast Muffins