Perfect sour cream muffins, suitable for any occasion. You can have them plain, or you can decorate them as cupcakes.
These sour cream muffins are our favorite muffins: soft and tender, with a perfect crumb, sweet and light tasting, and easy and quick to make. I discovered them a long time ago and baked them more often than I can count.
They are so good that you will not need any topping or filling at all. Even when eaten plain, these muffins are incredible!
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How to make sour cream muffins?
Not only are they some of the best-tasting muffins I have ever had, but these sweeties are also very easy to make, easier than the usual muffin.
I mean, making muffins generally is really not difficult, but sometimes people (me included) tend to over-mix the batter, and that is known to be quite bad for muffins; muffin batter should be stirred just long enough to mix the ingredients, and you should stop before it is too late, even though there would be still floury clumps in the batter.
Otherwise, they will lose their airiness and softness and become quite chewy.
Well, you will not have this problem with this batter. This is not your usual muffin mixture; it is more of a sponge mixture, so you can relax a bit when you stir them.
Steps:
- Preheat the oven and line a 12-muffin tray with muffin paper cases.
- Combine: Place all the ingredients in a mixing bowl (1) and whisk with a hand-held mixer until the batter is smooth (2).
- Spoon the batter into the prepared tin (3).
- Bake for 20 to 25 minutes or until lightly golden (4).
- Leave to cool for about 5 minutes, then remove from the tray and let cool down completely on a wire rack.
How to decorate?
You can serve the sour cream muffins as they are or lightly sprinkled with icing sugar. If you would like to make cupcakes, they are the perfect base for them.
You can decorate them any way you like. You could try the following:
- Vanilla or chocolate buttercream
- Cream cheese frosting
- Blueberry frosting
- Icing sugar frosting topped with candy, like sprinkles, gummi bears, M&M, and so on (for a kids' party)
So if you want to bake some muffins or cupcakes soon, I totally recommend you to try these; you will love them, I am sure. And be creative with the frosting on top; I would love to hear what kind of frosting you like best.
More easy muffin recipes
Sour Cream Muffins
Ingredients
- 100 g unsalted butter soft, 3.5 oz/ ⅓ cup + 2 tablespoons (Note 2)
- 150 g granulated sugar 5.3 oz/ ¾ cup
- 2 large eggs
- 190 g all-purpose flour 6.7 oz/ 1 ⅔ cups
- 2 teaspoons baking powder
- 125 g sour cream 4.4 oz/ ½ cup
Instructions
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a 12-muffin tray with muffin paper cases.
- Batter: Place all the ingredients in a mixing bowl and whisk with a handheld mixer until the batter is smooth. Spoon the batter into the muffin tin.
- Bake for 20 to 25 minutes, depending on the oven, they are ready when lightly golden. Leave to cool for about 5 minutes, then remove from the tray and let cool down completely on a wire rack.
- Serve plain sprinkled with icing sugar or decorate with any frosting you like.
Thao @ In Good Flavor says
These muffins sound wonderful, Adina! Some things just don't need to be fancy schmancy and are perfect just the way they are.
Adina says
You are so right, Thao. 🙂
Chris Scheuer says
I love sour cream coffee cake so I have a feeling I'd really enjoy these as well. They look so moist!
Adina says
Sour cream coffee cake? That sounds great, I hope I find it on your blog, Chris. 🙂
Cheyanne @ No Spoon Necessary says
How did you know I have a thing for both sour cream and muffins, Adina? Sour cream IN muffins? Heck yes! I bet these would be really good with a bit of homemade jam! Love these, my dear! Cheers to a beautiful day!
Adina says
I am glad you like them, Cheyanne. I was actually thinking to put a bit of jam in the muffins the next time I bake them.
Christin@SpicySouthernKitchen says
These muffins really do look like they have the perfect texture!! 🙂
Adina says
Thank you, Christin. 🙂
Anu-My Ginger Garlic Kitchen says
This is such a brilliant idea. I would have never though of adding sour cream to muffins. SO much yes to these classic beauties. These look awesome, Adina.
Adina says
Thank you, Anu.
Monica says
What a great recipe...I love the short ingredient list and I would totally whip them up and enjoy them just plain for myself. As for my son, he would be with your kids as far as icing and topping (gummy bears sound so fun!). They look super tender!
mjskit says
These muffins look like that would just melt in your mouth! I don't think they need any frosting, just a dab of jam and I'm set.
Angie@Angie's Recipes says
I love the tender and light crumb of these muffins.
Kate says
I'm with you, unadorned muffins are much more tempting. They look so crumbly and perfect!
Lyn McDonald says
Made these yesterday but just using half the amount for 6 cakes ...... they were soooo lovely , light as a feather .... even nicer when re-heated and cold custard poured over for a yummy desert .....
Adina says
Thank you so much for the feedback! My favorite muffins, there are no other muffins I baked as often as these ones.