Sour Cream Muffins

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.

Sour Cream Muffins

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

Yield: 12 muffins

Sour Cream Muffins

If you don't have or don't want to use coconut oil, try subbing in anything from canola to vegetable to melted butter. The batter will be thicker if using coconut oil.

Also, this recipe transitions beautifully if using a doughnut pan. It makes about 12 doughnuts but remember they'll bake much faster than the muffins - mine are done in about about 9-10 minutes.

Adaptations: This recipe is fantastic for lots of add-ins (blueberries, chocolate chips, lemon zest, etc.). I usually toss the blueberries or chocolate chips or whatever other dry add-in I'm using with the dry ingredients so they are coated with flour and then mix extra gently when adding the wet ingredients. The plain muffins are also delicious dipping the tops in butter (after baking) and then in cinnamon and sugar.

If you are wondering about sour cream substitutions, I have made these a time or two with yogurt, buttermilk and even milk kefir, but maybe because I love the original so much, my preference is to use the sour cream. Feel free to experiment!


  • 1 3/4 cups (8.75 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup (8 ounces) sour cream
  • 1/2 cup (3.75 ounces) granulated sugar
  • 1/2 cup coconut oil, melted (see note above for other oil options)
  • 1 teaspoon vanilla extract
  • 2 large eggs


  1. Preheat the oven to 350 degrees F. Lightly coat a 12-cup muffin tin with nonstick cooking spray or line with muffin liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
  3. In a liquid measuring cup or in a separate bowl, whisk together the sour cream, granulated sugar, coconut oil, vanilla and eggs.
  4. 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.
  5. 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.

Recipe Source: from Mel’s Kitchen Cafe

60 Responses to Simple and Delicious Sour Cream Muffins

  1. Kiki says:

    I made these this morning for my kiddos, so of course I added chocolate chips. I’m not really a muffin person, but these are awesome! I’ve already eaten 3! And I’ve tossed out all my other muffin recipes in my stash!

  2. Paula says:

    My daughter made these and added some dark chocolate chips and dried cherries. They were amazing! Trying to figure out what to add next.

  3. Sheila says:

    I made these this weekend as a side for vegetable beef soup. They were delicious! Our lives are so much richer as a result of this website — great food generates conversation and lots of smiles. Thank you, Mel, for all your hard work.

  4. Nicole H says:

    I’m trying to get away from baking so many sweet bakes because my husband is more into savory flavors, so I used this recipe and altered it just a bit with cutting the sugar down to 1 tsp, nixing the nutmeg, increasing the salt a bit, and using buttermilk, then I added some chives, dill and two pressed garlic cloves. They turns out great! I love this basic muffin recipe, because you can make them into whatever you want! Thanks Mel!!

  5. HayleyS says:

    I e-mailed yesterday asking for a recommended muffin base to add some raspberries and white chocolate to (divine, I know). The lovely Emily got back to me quickly, and suggested these sour cream muffins as a perfect base.

    Well, I ended up using nearly 1lb of blueberries instead of raspberries (thanks to some greedy roommates who ransacked our raspberry bush) with half a bag of white chocolate chips and ohmygosh THESE. ARE. DIVINE.

    Initially I was skeptical of the sour cream, but consider me converted. These are fluffy, creamy, delightful mouthfuls of heaven. Seriously, I heard angels sing on my first bite.

    Mel, you always make me feel like a superstar in the kitchen. And thank you to Emily for your spot-on recommendation!

  6. Kate says:

    Do you think I could use whey as a substitute for the sour cream here? I’ll give it a shot, but hope you’ll weigh in.

    • Mel says:

      Not sure since I haven’t tried it but generally whey substitutes quite well for buttermilk so it might work for sour cream although the consistency is much thinner.

      • Kate says:

        The whey worked wonderfully! The crumb is perfect and I love the sweetness level. I made everything else as-written.

  7. I made these with blackberries and a lemon glaze and loved them. Thank you for the fantastic recipe. Just posted photos on my results, with a link back to you. Cheers!

  8. Camilla says:

    They look delicious!!! Is there a way to make them without eggs? Thanks

  9. Ashlee says:

    I made these yesterday. I must have filled them weird since I ended up with a dozen regular muffins and 10 mini. But I added in cinnamon chips and they’re almost all gone! So easy and so good! I want to try a savory version next!!

  10. fmandds says:

    I made these for our Memorial Day dessert and I accidentally omitted the butter. I thought the batter seemed thick but I went with it. They actually worked, were just a little denser than what I imagined the picture being like. I also stirred in about 2 cups of raspberries into the batter. It was hours after eating them that my brother asked what was in the microwave and I said, “oh, that’s the butter for the muffins.” Oops!!

  11. Laura says:

    Holy cow, these are delicious. I made a half batch with the last of a container of sour cream, but they were so good that I just bought a new container just so we can make more tomorrow! I used white-wheat flour as I do in nearly every recipe and melted butter (ditto). So good! Can’t wait to experiment with fillings!

  12. Linda Turco says:


    This Recipe is screaming for coconut ! Have you ever made them with coconut ?

    Thanks !

  13. Allison says:

    These were soo yummy! Just found your site yesterday and made these last night. Will be making again soon 🙂 thank you!!

  14. Breanne says:

    Sorry my question was a little vague, what type of coconut oil do you buy from the tropical oil site? 🙂

    • Mel says:

      Oh, gotcha. I buy the organic extra-virgin coconut oil (the gold or green label is good) but I also like to keep a jar or two on hand of the expeller-pressed coconut oil (since it doesn’t have the coconut taste or smell). I hardly ever buy it at Tropical Traditions unless it’s on sale.

  15. Kesa says:

    Hey Mel, I just had to tell you that my kids LOVED these babies! They have a breakfast favorite (“mini poofs” as we call them – 3/4 C flour, 3/4 C milk, 2 eggs, and just a pinch of salt blended and poured into greased mini muffin tin at 400 degrees for 15 min., they are a less eggy version of german pancakes) Anyway they request their favorite on their birthdays. Well I made these and since I can’t eat them due to allergies, I asked the kids how they compared with mini poofs and my son said they were better and my daughter said it was a tie. What!? And we just did them plain and added jam like in your pic. This will be our go to plain muffin or my base for creating all sorts of types. Even my 15 month old was downing these, they didn’t even last a whole day! Thanks for another great one Mel, as usual!

    • Mel says:

      Thanks for the comment, Kesa! That’s awesome that these were such a hit with your kids. In other news, looks like I’m going to have to try those mini poofs. Fun!

  16. Liz says:

    re the upgrade…it LOOKS great!

    I do have a bit of a complaint, though…it is now taking longer to load and I think the culprit is the video-audio ad above Subscribe. Maybe I need to look at my settings and turn that kind of thing off ( I am NOT a fan of suddenly running audio-video stuff) so not sure if it is you or me :)!

    • Mel says:

      Ah, thanks for the heads up, Liz. I have specifically set specs to not allow automatic video ads so I’ll take a look. Thanks!

  17. Jane says:

    Saw the recipe the other day, thought that they looked quite nice and I had leftover sour cream and some time and thought, well, I might as well make them.
    AND: These little muffins taste spectacular! I
    couldn’t have been more suprised by just how good they are!! Certainly didn’t expect that. I reduced the sugar slightly, didn’t add anything – they are sweet, airy, wonderfully moist… Thank you, Mel!
    Oh, and I made 24 mini muffins instead of 12 regular ones and baked them for 11 minutes.

  18. Jessica says:

    Just a little note for all you health nuts. I made these today and replaced 3/4 C of the flour with white wheat flour. I also used greek yogurt and Truvia baking blend instead of the sugar. They were fantastic! I used blueberries. This was the first time I’ve made them, which I’m sure is key to the tasty healthier version. The original is hard to beat, I’m sure, once you’ve tried it. Thanks for great recipe ideas Mel!

  19. Amy says:

    I am not one for sweets too much, and usually cut down on sugar when I make things, but even with the full amount these didn’t seem quite sweet enough. Next time I make them I’ll probably add a little more. Or maybe I just want them to be cupcakes. 😉

  20. I just had a face lift—and it is a mood lifter too. I can’t wait to see it! Basically wonderful muffins. Bring on the butter and jam—-raspberry please.

  21. Jackie says:

    Ahh! I have no idea what I might be craving at around 2:00 today. Maybe I better just print your whole site! Oh, and I realized I must talk about you an awful lot. My 3 yr old was playing with his play doh kitchen set the other day and said, “Welcome to Andrew’s kitchen cafe. What can I make for you?”

  22. Kim in MD says:

    Yum…these look delicious. I’m off to print a recipe I was planning to make for dinner before your site is down for a few hours today!

  23. Ja says:

    These melted my butter, thank you. 🙂

  24. Ashlie says:

    I use coconut oil all the time, and have just been getting it at Costco, but I’m wondering where you get yours? (Basically wondering if there’s a cheaper option, really 🙂

  25. Kathy says:

    I’m curious how these would be as savory muffins, say if I reduced the sugar to a tablespoon, and added snipped sun-dried tomatoes and fresh basil, and maybe some parmesan?

  26. i absolutely love a good base recipe – and this one looks like a star!

  27. Teresa says:

    I made these this afternoon and added mini chocolate chips–delicious and very tender. Better still, I made them with my new magnetic measuring spoons you recommended. I showed my husband them and we both thought they were really neat, so he surprised me and ordered a set. Thanks for a great recipe and a wonderful new kitchen tool!

  28. Jennifer says:

    Donut pan on next shopping list!

  29. Laurel says:

    my mind is whirling with all the things I want to do with these. Yummy. So excited!!

  30. Marci says:

    I think I might be a muffin batter over beater. You should do a video showing how much you mix it.

  31. So I kinda of panicked when I saw “site down”, but then read on and now I super excited to see your facelift tomorrow? I will be back for sure to see the changes. And these muffins look amazing, like all of your recipes. 🙂

  32. Elizabeth says:

    My heart stopped beating when I saw “site will be down” but when I read on, my heart rate when back to normal. haha. What would I do without your site!?

  33. Nita says:

    Made these muffins for breakfast this morning and they were quick to make and very tasty! Will be making again ,can’t wait to add other things to it.

  34. Julie says:

    Perfect! I have a tub of sour cream in my fridge that’s been saying, “Use me before I expire!” Thanks (as always) for great recipes, Mel!

  35. Paula says:

    Have you tried subbing greek yogurt for the sour cream?

  36. Kate says:

    Thank you for the warning about the website being down. On Easter Day I did opine that if your website was down, we were going to be in t.r.o.u.b.l.e and probably eating cereal.

  37. Kirsten says:

    Have you tried freezing them? My kids really like it when I bake muffins for the lunches. I find it easier to make a big batch for the freezer and take out what we need. Thanks for sharing! These look delicious!

  38. Marci says:

    Sorry, I have to ask, have you tried this recipe with white whole wheat?

    • Laura says:

      That’s what I want to know too!

    • Mel says:

      I have and if you are used to using whole wheat and also used to the slightly heavier texture, it works great but they won’t be quite as light and fluffy as using all-purpose flour. I tend to under measure the wheat flour just slightly so the batter is slightly less thick – so maybe 7.5 ounces (1 1/2 cups) instead of 1 3/4 cups.

  39. Sheila says:

    I feel a little sinful getting so very excited over food! Your cornmeal bread is our very favorite and is requested continually. I have made it into delicious muffins too. We can’t get enough and this recipe looks like a very real contender to this favorite. I am excited you took time to share how versatile this recipe can be. You are the best! I hope all goes well and smoothly for you tomorrow are you strive to update what is already an amazing site to make it even better so you can run along. 🙂 (pun intended)

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