Light and airy, slightly sweet with a luscious fluffiness tucked inside. These delicate little muffins with their golden tops, taste remarkably like a fragrant yeast roll yet there’s not a spec of yeast inside. Get the butter out – these sour cream muffins will be ready in about 30 minutes!
This old recipe is another treasure from Mom’s collection. And a few years back when yeast was in short supply it was a great option to satisfy that hot roll craving you might have been experiencing. These are perfect small bites of goodness that find themselves right at home on any brunch, lunch, or dinner table.
They start with a small amount of butter creamed with a touch of sugar and whole eggs for that rich flavor. Blend together with flour, kosher salt, and a lot of baking powder and a bit of baking soda for a good rise. Then stir in a generous portion of sour cream for that delicious, tender bite.
Scoop up the batter, pop the pan in the oven, then sit back and wait. But only a very short wait!
What emerges from your oven are tall, poised little muffins all golden and gorgeous.
A couple of quick notes on prep. Sift the flour before measuring. Then sift it once again with the baking powder, baking soda, and kosher salt. This leaves the muffins with the light texture you’re after so don’t skip this step.
The difference in measuring flour before sifting and after sifting is truly measurable!
Parchment liners release more easily than traditional paper liners, which can stick to the muffins. You can also bake the muffins directly in the tins, just make sure to generously grease or spray the cups with a good cooking spray before baking.
These muffins are so simple to make and my, oh my, they are really wonderful. Plus they’re small – so have two – or three!
Sour Cream Muffins
2 tablespoons butter, room temperature
¼ cup sugar
2 extra-large eggs, room temperature
2 cups flour
4 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
1 cup sour cream
Cream the butter on medium speed until it’s light and whipped, about 1 minute. Add the sugar and continue beating on medium speed until the two are well blended, about 2 minutes. Scrape the sides and bottom of the bowl as needed.
In a separate bowl whisk the eggs by hand until frothy, about 20 to 30 seconds.
Pour the eggs into the butter and sugar mixture then beat on medium speed for about 1 minute.
Measure 2 cups of flour after sifting. Sift the flour again with the baking powder, baking soda and kosher salt. Don’t skip this step.
Use a flour sifter or a sieve to sift the flour with the baking powder, baking soda, and kosher salt. I still use my Mom’s sieve for all my sifting!
Add the flour to the butter, sugar, and eggs alternately with the sour cream, beginning and ending with the flour. Beat each addition on low speed just until blended.
Beat the batter on medium speed for about 30 seconds until it is somewhat fluffed.
Line 24 mini muffin cups with either parchment or paper liners. (Parchment liners are best for easy release or you can spray the cups really well with a cooking spray.) Using a small ice cream scoop or teaspoon fill the liners with the batter. The batter will be somewhat sticky.
Bake in a 425-degree oven for 15 to 16 minutes, until the muffin tops are golden in color.
Freeze any leftover muffins. Reheat in a 350-degree oven for about 5 to 6 minutes. Makes 24 mini muffins.
Sour Cream Muffins
Equipment
- Electric mixer
- Flour sifter
- Mini muffin pan, 24 wells
- Parchment paper liners
Ingredients
- 2 tablespoons butter, room temperature
- ¼ cup sugar
- 2 extra-large eggs, room temperature
- 2 cups flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ¼ teaspoon kosher salt
- 1 cup sour cream
Instructions
- Cream the butter on medium speed until it’s light and whipped, about 1 minute.
- Add the sugar and continue beating on medium speed until the two are well blended, about 2 minutes. Scrape the sides and bottom of the bowl as needed.
- In a separate bowl whisk the eggs by hand until frothy, about 20 to 30 seconds.
- Pour the eggs into the butter and sugar mixture then beat on medium speed for about 1 minute.
- Measure 2 cups of flour after sifting. Sift the flour again with the baking powder, baking soda, and kosher salt. Don’t skip this step.
- Add the flour to the butter, sugar, and eggs alternately with the sour cream, beginning and ending with the flour. Beat each addition on low speed just until blended.
- Beat the batter on medium speed for about 30 seconds until it is somewhat fluffed.
- Line 24 mini muffin cups with either parchment or paper liners. (Parchment liners are best for easy release or you can spray the cups really well with a cooking spray.) Using a small ice cream scoop or teaspoon fill the liners with the batter. The batter will be somewhat sticky.
- Bake in a 425-degree oven for 15 to 16 minutes, until the muffin tops are golden in color.
