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 sour cream 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.
- 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)
- 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 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