Sour Cream Muffins
Light and airy, slightly sweet and oh, such 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!
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.
Notes
Freeze any leftover muffins. Reheat in a 350-degree oven for about 5 to 6 minutes.