Ah, Saturday morning. So how some Sour Cream Muffins? If you like sour cream in your baked goods, this recipe is for you. It's based on a muffin recipe from the legendary Helen Corbitt, who suggests adding blueberries, chocolate chips or nuts. At my daughter's request, I served the muffins plain with a simple topping of cinnamon sugar. Even without the add-ins, the muffins were very satisfying. They have high tops, a rich sour cream and vanilla flavor, and are of course very moist. The original recipe makes 24, but it's easy to halve or quarter.
Sour Cream Muffins Baking Notes
Note: I baked mine at 450 and got high tops, but the edges were very brown. 400 might be a better temp -- especially if you think your oven runs a little hot. Update: Now I put them in at 450 and immediately drop the heat to 350. That works even better!
Small Batch Version
The recipe in the card makes 24 (small-ish) muffins. I usually quarter the batch and use a six cup muffin pan to make a half dozen muffins or four large muffins. Here are the measurements for the small batch version.
- 2 tablespoon unsalted butter, softened (28 grams)
- ¼ cup plus 2 tablespoons granulated sugar (75 grams)
- ¼ teaspoon vanilla
- 1 large egg
- ⅛ teaspoon salt
- ¼ teaspoon baking soda
- 3 tablespoons sour cream, regular -- not light (42 grams)
- ⅔ cup all purpose flour (86-90 grams)
Recipe
High Rising Sour Cream Muffins
Ingredients
- 4 oz unsalted butter, softened (114 grams)
- 1 ½ cups granulated sugar (300 grams)
- 1 teaspoon vanilla
- 4 large eggs
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup sour cream (180 grams)
- 2 ¾ cups all purpose flour (350 grams)
Instructions
- Preheat the oven to 450 degrees F. If you're using a dark (darker than silver) muffin pan, use 400 degrees F. Grease 24 muffin cups or line with paper liners.
- Beat butter and sugar with an electric mixer until light and creamy. Beat in vanilla, eggs, salt and baking soda. Fold in the sour cream, then fold in the flour and any add-ins you choose (see below).
- Divide batter evenly among the muffin cups.
- Put the muffins in the hot 450 degree oven, close the door and set the timer for 25 minutes.
- Immediately reduce heat to 350 and allow the muffins to bake for 25 minutes or until they appear to be done.
Amy says
In hindsight, I wish I'd started them at 450 for the height, and then lowered the temperature. That's what I'll do next time!
Debbie Lee says
These sound really delicious... I think I may need to try baking these for my DH and I tomorrow. 🙂
Anna says
Cheryl, your oven is probably a little hot. However, they DO cook really fast and 450 is extremely high. That's the temp Helen used and it worked for me, but the edges were almost too browned.
Chris, thanks for testing at 400 F. It's probably a safer bet and since you got good results with 400, I'm going to add a note.
Pam says
Nothing better than a muffin and these look divine! Thanks!
C L says
These are great! I mixed in 4 crushed graham crackers and about 2 cups of chocolate chips. I couldn't find my "regular" muffin tin so I baked them as jumbo muffins at 400 degrees for 23 minutes. My husband ate 2 of them before they were barely cool. I will definitely use this recipe again! Thank you, Anna! 🙂
Cheryl says
Made these this evening for dinner and cut the recipe to have just 6. I liked the sour cream flavor and topped with sugar/cinnamon mix. Either my oven is running hot or the timing is a little off because they were very brown in just 12 min. I think next time I will set it for 10 min. and start checking for doneness. Surprisingly they were good with dinner because there was just enough sweetness no one was looking for a cookies after dinner!
Lynn says
Mmmm, nothing says happy in the morning like fresh, warm muffins.
Melissa (MelissaLikesToEat) says
I love the idea of cinnamon sugar on top! Fabulous!
C L says
Pardon me for a moment while I try to leap through the screen and try to savor these muffins without drooling! OK, I'm back now. These are going to work on Monday, no question, maybe as jumbo muffins. Half with chocolate chips and half with struesel in the middle? Must have something sweet to offset the "healthy" bran muffins that will be on the platter too. 🙂 Anna, thank you for posting this!
Julie says
Yum, the looks of these remind me of Snickerdoodles! It seems like they may taste a bit like them too.
dawn says
these are my fav too with some fruit thrown in. thanks for this one.
Sherry says
That's a great basic muffin recipe. I love how there's plenty of room to play around with. I will definitely try these and add my own spin on them!
Louise says
These muffins are screaming for the addition of fresh blueberries. Or streusel that sinks into the middle. 🙂
CindyD says
Sour cream coffee cakes are my favorite so I bet I'd really like these. Except instead of a mix-in I would top them with a pecan or walnut streusel.