Sour Cream Muffins
Perfect sour cream muffins, suitable for any occasion. You can have them plain or decorate as cupcakes.
- 100 g unsalted butter soft, 3.5 oz/ 1/3 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 2/3 cups
- 2 teaspoons baking powder
- 125 g sour cream 4.4 oz/ ½ cup
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.
Use a digital kitchen scale in baking; it ensures the best results.
Take the butter out of the fridge a few hours before baking.
Serving: 1muffin | Calories: 199kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 98mg | Sugar: 13g