AWESOME SOUR CREAM MUFFINS
A very moist and tasty muffin. Topped with the butter/flour/sugar crumbs, they are addictive. You can, of course, add blueberries, raisins, dates, nuts., anything to your taste, but I think the plain muffin can't be beat! This is an altered combination of two old recipes.
Provided by MermaidGranny
Categories Quick Breads
Time 35m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg with a whisk in a large mixing bowl until light. Add Sour Cream, Butter, and Sugar; whisk together until smooth. Measure dry ingredients into a bowl or on waxed paper; add to wet ingredients and stir/fold until no more dry ingredients show. (over-mixing will make muffins tough).
- Spray PAM lightly into 12 muffin cups, or use paper liners. Pour dough into each cup. Preheat oven to 400°F Mix crumb topping (if desired), until small crumbs form. Sprinkle evenly over each muffin.
- Bake at 400 F for 20-25 minutes, until light golden brown and top is puffed. Remove from pan, serve immediately or let cool, place in closed container to be used later.
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Youssef Laanzour
[email protected]I added a teaspoon of vanilla extract to the batter and they were delicious!
Ray Carter
[email protected]These muffins were a great way to use up some leftover sour cream. They were moist and flavorful, and the sour cream gave them a nice tangy flavor.
Jageer Alia kbar
[email protected]I followed the recipe exactly, but my muffins didn't turn out very well. I'm not sure what I did wrong.
John Kehnt
[email protected]These muffins were easy to make and turned out great! I'll definitely be making them again for my family.
mufu_07_reserve person_7
[email protected]I made these muffins for my kids' school bake sale and they were a huge hit! The kids loved them.
TSHIMZO 2010
[email protected]These muffins were a bit dry, but the flavor was good.
Flex Sneakers
[email protected]I'm allergic to sour cream, so I substituted Greek yogurt. The muffins turned out great!
Aminah Davidsjames
[email protected]These muffins were a bit too sweet for my taste, but they were still good.
MohaMeed MosMos
[email protected]I added a teaspoon of cinnamon to the batter and they were delicious!
Stanley D
[email protected]These muffins were a great way to use up some leftover sour cream. They were moist and flavorful, and the sour cream gave them a nice tang.
Nelson Adidi
[email protected]I followed the recipe exactly, but my muffins didn't rise very much. What could I have done wrong?
Watson Jhoni
[email protected]The muffins were a bit too dense for my taste, but the flavor was good.
Florence Potts
[email protected]These muffins were easy to make and turned out great! I'll definitely be making them again.
1man army
[email protected]I'm not a huge fan of sour cream, but these muffins were surprisingly delicious! The sour cream added a subtle tanginess that complemented the sweetness of the muffins perfectly.
christy
[email protected]These muffins were a hit at my brunch party! They were light, fluffy, and had the perfect amount of sour cream flavor.