Best 6 Nutmeg Sour Cream Muffins Recipes

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Indulge in the delightful flavors of Nutmeg Sour Cream Muffins, a delectable treat that perfectly blends the warmth of nutmeg with the tanginess of sour cream. These muffins are not just any ordinary muffins; they're exceptionally moist and fluffy, with a tender crumb that melts in your mouth. The secret lies in the combination of sour cream and nutmeg, which creates a symphony of flavors that will tantalize your taste buds. But the culinary journey doesn't end there - this article presents a collection of irresistible muffin recipes that cater to every craving. From classic Blueberry Muffins bursting with juicy blueberries to decadent Chocolate Chip Muffins loaded with rich chocolate chips, there's a muffin recipe for every occasion. Whether you're a seasoned baker or a novice in the kitchen, these recipes are easy to follow and guarantee a delightful outcome. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will leave you and your loved ones craving for more.

Let's cook with our recipes!

SOUR CREAM MUFFINS



Sour Cream Muffins image

Provided by Mel

Categories     Muffins

Time 31m

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup sour cream
1/2 cup granulated sugar
1/2 cup coconut oil (melted (see note for other oil options))
1 teaspoon vanilla extract
2 large eggs

Steps:

  • Preheat the oven to 350 degrees F. Lightly coat a 12-cup muffin tin with nonstick cooking spray or line with muffin liners.
  • In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
  • In a liquid measuring cup or in a separate bowl, whisk together the sour cream, granulated sugar, coconut oil, vanilla and eggs.
  • Pour the wet ingredients into the center of the dry and using a rubber spatula or large spoon, fold and mix until just incorporated (no overmixing unless you want dense, dry muffins!). The batter will be on the thick side of things.
  • Fill the muffin tins evenly, 1/2 to 2/3 full, and bake for 14-16 minutes until the top lightly springs back to the touch.

Nutrition Facts : ServingSize 1 Muffin, Calories 225 kcal, Carbohydrate 23 g, Protein 3 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 37 mg, Sodium 214 mg, Fiber 1 g, Sugar 9 g

3-INGREDIENT SOUR CREAM MUFFINS



3-Ingredient Sour Cream Muffins image

You'll love Aunt Bee's tender, buttery, and delicious 3-Ingredient Sour Cream Muffins! They taste like biscuits, but they're much easier!

Provided by Blair Lonergan

Categories     Breakfast     Brunch     Side Dish

Time 35m

Number Of Ingredients 3

2 cups self-rising flour
½ cup (1 stick) salted butter, melted ((plus an extra 1 tablespoon for brushing at the end))
8 ounces (1 cup) sour cream, at room temperature

Steps:

  • Preheat oven to 350° F. Line 9 standard-size muffin cups with paper liners; fill any empty muffin cups in the pan with water. Set aside.
  • In a large bowl, combine the self-rising flour, melted butter and sour cream. Stir just until a thick dough comes together; do not over-mix.
  • Spoon the batter into the prepared muffin cups, filling each cup to the top.
  • Bake for 25-28 minutes, or until the tops are golden brown.
  • Brush the warm muffins with 1 tablespoon of melted butter. Let cool for a few minutes in the pan, and then serve warm or transfer to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Carbohydrate 21 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 111 mg, Fiber 1 g, Sugar 1 g

SOUR CREAM CHIP MUFFINS



Sour Cream Chip Muffins image

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

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup mint or semisweet chocolate chips

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 CINNAMON NUT MUFFINS



Sour Cream Cinnamon Nut Muffins image

Make and share this Sour Cream Cinnamon Nut Muffins recipe from Food.com.

Provided by Marie

Categories     Quick Breads

Time 40m

Yield 12 large muffins

Number Of Ingredients 12

1/4 cup brown sugar
1/4 cup finely chopped pecans or 1/4 cup walnuts
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Mix together all filling ingredients and set aside.
  • Mix butter, sugar and eggs, then add sour cream and vanilla.
  • Add dry ingredients and mix.
  • Grease muffin tins or insert cupcake liners.
  • Spoon 1 tablespoon of batter into prepared muffin pan.
  • Top with 1 teaspoon filling, then add 1 tablespoon batter.
  • Sprinkle tops of each muffin with remaining filling.
  • Bake at 375° for 25 minutes.
  • Remove from pan and cool.

NUTMEG MUFFINS



Nutmeg Muffins image

A pretty brown sugar topping adds a pleasant sweetness to these tender breakfast treats from Sharon Evans of Clear Lake, Iowa. "The nutmeg provides a nice change of pace from other muffins that are seasoned with cinnamon," she says.

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 9

3 cups all-purpose flour, divided
1-1/2 cups packed brown sugar
1/2 cup cold butter
2 teaspoons baking powder
1 to 2 teaspoons ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup buttermilk

Steps:

  • In a bowl, combine 2 cups of flour and brown sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. To the remaining crumb mixture, add the baking powder, nutmeg, baking soda, salt and remaining flour. Combine eggs and buttermilk; add to crumb mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove to a wire rack.

Nutrition Facts : Calories 204 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 225mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY CREAM MUFFINS



Blueberry Cream Muffins image

Rich and delicious blueberry muffins. The secret is the sour cream.

Provided by KK3

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 24

Number Of Ingredients 9

4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
  • Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes.

Nutrition Facts : Calories 281 calories, Carbohydrate 35.2 g, Cholesterol 39.4 mg, Fat 14.2 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 171.7 mg, Sugar 18 g

Tips:

  • For a richer flavor, use full-fat sour cream.
  • If you don't have nutmeg, you can substitute 1/2 teaspoon ground cinnamon.
  • To make muffins with a streusel topping, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, and 1/4 cup butter in a small bowl until crumbly. Sprinkle over batter before baking.
  • For a vegan version of these muffins, use plant-based sour cream and butter.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These nutmeg sour cream muffins are a delicious and easy-to-make breakfast or snack. They're moist, flavorful, and perfect for any occasion. So next time you're looking for a sweet treat, give these muffins a try!

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