3 eggs, at room temperature
3 cups flour
1 1/2 cups sour cream
1 1/2 cups sugar
1 1/3 light brown sugar
3/4 cup butter, at room temperature
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons vanilla
1/2 teaspoon salt
Preheat oven to 350. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream butter with sugar until fluffy, about 3 minutes. Add eggs, one at a time. Beat in vanilla, sour cream. Add dry ingredients until just combined. Spoon batter into lined cupcake pans. Generously sprinkle brown sugar on top of each muffin. Bake 20 to 25 minutes or until a toothpick inserted in the middle of the center muffin comes out clean.
Yield: 1 1/2 dozen muffins
I love sour cream. More than I should, really. I like it in cakes, in muffins, on tacos, on red beans and rice, the list goes on. These muffins are really moist but not too sweet. I don’t like a breakfast muffin that is too cupcake-y and this, despite the two kinds of sugar and the sour cream isn’t. While I generally stick to this recipe, when my mom makes them around holidays she subsitutes colored sugar for some of the brown sugar that you sprinkle on top. Either way is good but don’t skimp on the vanilla.
Muffins sound delicious. Like the colored sugar idea.
When do you add the sour cream?
I love sour cream too… it’s my secret ingredient in a lot of my favorite baking recipes.
Aren’t these really cupcakes, not muffins? Usually, muffins have a 1/4 cup sugar to 2 cups of flour ratio. Also, when baking muffins, the butter and sugar aren’t creamed together, but rather the dry and wet ingredients are mixed seperately.
Fern: I think they are muffins and call them as such. They have a muffin texture, are quite plain and are not iced. Also: many, many muffin recipes call for the butter and sugar to be creamed together even in low sugar muffins like blueberry or cranberry. How you mix ingredients is a matter of taste and texture. I see no reason to be bound by an arbitrary rule.