High Rising Sour Cream Muffins

Ah, Saturday morning. So how about another muffin recipe? If you like sour cream in your baked goods, this recipe is for you.  It’s based on one from the legendary Helen Corbitt who suggests adding blueberries, chocolate chips or nuts.  At my daughter’s request, I served these 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.

Note: I cooked 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.

plain sour cream muffins



High Rising Sour Cream Muffins
Prep time
Cook time
Total time
An old muffin recipe from Helen Corbitt
Recipe type: Breakfast
Serves: 24
  • 4 oz (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup sour cream
  • 2 3/4 cups all purpose flour (12.5 oz)
  1. 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.
  2. 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).
  3. Divide batter evenly between the muffin cups and bake for 15 minutes at 450F or about 23 minutes at 400F. Remove from oven, let cool. Remove from pans.  Make 24

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  1. 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.

  2. Louise says

    These muffins are screaming for the addition of fresh blueberries. Or streusel that sinks into the middle. 🙂

  3. 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!

  4. 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!

  5. 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!

  6. 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! 🙂

  7. 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.

  8. Debbie Lee says

    These sound really delicious… I think I may need to try baking these for my DH and I tomorrow. 🙂

  9. 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!

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