SOUR CREAM CHIP MUFFINS
Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts :
SOUR CREAM MUFFINS
Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.
Provided by sal
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
- In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
- Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 26.8 g, Cholesterol 33.5 mg, Fat 1 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 89.4 mg, Sugar 15.8 g
SOUR CREAM COFFEE CAKE MUFFINS
These muffins are like a wee, portable coffee cake. Moist and tasty!
Provided by movita beaucoup
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
- Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well.
- Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.
- Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the pan and cool on a wire rack.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 30.2 g, Cholesterol 59.8 mg, Fat 14.4 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 218.6 mg, Sugar 13 g
SOUR CREAM BLUEBERRY MUFFINS
The sour cream brings moistness to these muffins which are bursting with fresh blueberries.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
- Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
- Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.4 g, Cholesterol 37.2 mg, Fat 13.7 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 204.4 mg, Sugar 18.2 g
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