Simple and Delicious Sour Cream Muffins
These delicious and simple sour cream muffins are so versatile. Wonderful just as they are, they are also fabulous with any kind of add-in you can imagine!
These lovely little sour cream muffins may not look all that special, but they are one of our favorite I-want-muffins-quick recipes because they are so, so, so (a million time so) customizable.
Very lightly sweet, they are delicious just as they are but they are even better when you get creative with the add-ins. Blueberries? Chocolate chips? Toasted nuts or dried fruit?
Seriously, anything goes with these muffins. You could even get all crazy and decrease the sugar a bit, toss in shredded sharp cheddar cheese and garlic and go straight for savory.
The sour cream makes the muffins really, really tender (helped along by the fact that I know you’ll be a good girl or boy and not overmix the muffin batter, right?) and adds a depth of flavor that is mmm-delicious.
This muffin recipe is so easy and so quick that I find myself whipping these up all the time. As in, I made them every day for a week last month just because there wasn’t a reason not to, know what I mean?
It didn’t help when I found out half by accident that the batter actually makes very, very delicious baked doughnuts, also (I have this doughnut pan, two actually, and have successfully used many of my muffin recipes to fun, little doughnuts because if I’ve learned one thing in life, it’s that sometimes muffins need to masquerade as doughnuts).
Try dipping the tops (of the muffins or doughnuts) in melted butter and then cinnamon and sugar. Heaven help us all.
One Year Ago: Easy Brazilian Cheese Bread {Pao de Queijo}
Two Years Ago: Apple Cinnamon Waffles with Cinnamon Syrup
Three Years Ago: Thai Chicken Wraps with Peanut Sauce
Sour Cream Muffins
Ingredients
- 1 ¾ cups (249 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 cup (227 g) sour cream
- ½ cup (106 g) granulated sugar
- ½ cup coconut oil, melted (see note for other oil options)
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a 12-cup muffin tin with nonstick cooking spray or line with muffin liners.
- In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
- In a liquid measuring cup or in a separate bowl, whisk together the sour cream, granulated sugar, coconut oil, vanilla and eggs.
- Pour the wet ingredients into the center of the dry and using a rubber spatula or large spoon, fold and mix until just incorporated (no overmixing unless you want dense, dry muffins!). The batter will be on the thick side of things.
- Fill the muffin tins evenly, 1/2 to 2/3 full, and bake for 14-16 minutes until the top lightly springs back to the touch.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
The muffins are delicious and easy to make! I added half cup chopped walnuts and a half cup semi-sweet chocolate chips as well as substuting the coconut oil with melted butter.
Excellent i added walnuts they were wonderful will try other variations
I made these muffins today using sour cream, canola oil, and egg whites rather than whole eggs. I added chocolate chips.
The muffins are moist, flavorful and delicious. I’ll be making them again.
These muffins were easy to make and one the fluffiest I’ve ever made. I also added white chocolate chips and raspberries. Great recipe
Delicious muffins!
Using for strawberry shortcake, so excited!
Added a steusel topping along with orange zest – yummy shortcake base!
Just started making doughnuts in a new silicone donut baker. Fabulous! I like to make recipes as written but I don’t eat sugar so I subbed Stevia for it. I put in chocolate chips for my husband. He loves everything but he is loving all the doughnuts I’m making. Needed to use up sour cream and these were perfect. I will keep this recipe to make again. Curious if anyone has tried almond flour or if that makes them even moister (these are MOIST)! and that wouldn’t work?
Super easy and so delicious! Followed the recipe exactly and added half a cup of chocolate chips! My new go to recipe when I have left over sour cream.
Wow, these were so light and fluffy. I used butter since I didn’t have coconut oil on hand. Added a simple maple glaze after they baked. Can’t wait to try other variations. I’ve had a base go to muffin recipe for years, but this will be replacing it.
Thank you for another winner!
I’ve got them in the oven now,the recipe was a breeze.i substituted the baking soda for baking powder,and substituted the oil with apple sauce as u
can tell i didn’t have a couple of things on hand,, also added dried cherries
.be right back to let you know how they turned out,but right now they smell delicious.
what can I say that hasn’t already been said…
yummmm
This is one of my favourite muffin recipes and I follow it exactly, but every time I bake it for the suggested time and it’s still super wet in the middle, and requires and additional 5-8 minutes. I’m not sure if it’s an issue with us living at different elevations, or my gas oven, but I have this issue every time.
They’re perfect once I bake them a little longer.
Any chance these are good after they’ve been froze? Also has anyone tried with coconut or almond flour?
Thank you☆☆ pulling mine out of the oven now with original recipe! So excited to try
Yes! They freeze great!
Excellent recipe. Thank you for sharing. I used browned butter as I did not have coconut oil. Delicious!!
I cannot wait to make them again with add-ins.
made this recipe exactly as written, but I added fresh raspberries. These muffins are fantastic. I put some in the refridgerator and they were almost better cold. Soft, creamy, taste great. Thanks!
Hi Mel…
If using butter as sub for coconut oil, do I use the same amount? And unsalted I presume?
Yes use the same amount as the coconut oil.
Oh my goodness! These muffins were easy and tasty and very versatile! I made them according to the recipe but added a bit of lime juice, some lime zest and a handful of mini chocolate chips! Yum! delightful, for sure!
Next time I will have to add some mandarin oranges or coconut, etc…
These muffins were so delicious! One issue I had was adding the melted coconut oil to the cold sour cream and eggs. The coconut oil hardened into clumps and was hard to blend in. I think next time I’ll cut the coconut oil into the dry ingredients as in pastry and see how that works. Can’t wait to try the savoury version.
I made these and they are amazing…I only had 1/4 cup of sour cream so I blended cottage cheese with it to make a cup and it was still delicious and has some protein in it. I will try next time with sour cream and blueberries!
Just pulled these outta the oven and crammed one straight into my mouth! I added the zest and juice from an orange for a sort of ‘orange creamsicle’ muffin and it did not disappoint (even with my mom brain forgetting to add the coconut oil —-it was sitting right beside the bowl, patiently waiting to be added in….and was promptly forgotten!). Will definitely try again!!!
These muffins are so yummy as written. My kids love them dipped in cinnamon and sugar like suggested. I had made these several times, but wanted a muffin with whole grain and more protein so I looked for a muffin recipe using Kodiak Cakes pancake mix. Then I remember Mel saying how versatile these were and tested it out. I subbed Kodiak Cakes mix for flour (1:1), cut the baking soda back to 1/2 tsp since the mix has leavening, used plain Greek yogurt instead out sour cream and half apple sauce half oil. They we so light, fluffy and yummy. My kids ate them up! I am glad I stuck with Mel’s tried and true recipe as a base. Thanks Mel!
I’m a big fan of this recipe! I’ve made with passionfruit coulis, with fresh raspberries and with apple. Delicious every time!
I made these this morning with my toddler. She dumped in salt when I wasn’t looking, but somehow, I was able to salvage this. I should have read the comments and added cranberries because it would have been divine, but these are still good plain. I was able to use my sour cream before it went bad which is a huge win in my book.
This has become my go to muffin recipe – I have a batch with sweet cherries and vanilla in the oven right now 🙂
I love these muffins and how customizable they are. I made them again today and forgot the eggs and they were still great. So if anyone has an egg allergy, this recipe still works without the eggs. It is of course better with eggs, fluffier and great texture, but I still loved them even when I forgot the eggs.
This has become our “go to” muffin base mix. This is a very flexible, tender, rich muffin. I have a batch of “Mango Blueberry” muffins in the oven right now 🙂
I added blueberries (too much). I swapped the coconut oil and used vegetable oil. It took longer to bake and I am guessing it was because I added blueberries. It was good. I will make it again.
This will be my first recipe from Mel’s Kitchen.I will let you know how they come out. Thanks
These are my standard muffin now. I’ve been making these for over a year now and they turn out every time, I always have the ingredients so I can just whip them up and add any other berry/nut/flavor we’re in the mood for! Your recipient are the best!