Sour Cream Muffins

READY IN: 30mins
Recipe by Hydra

Nummy and moist! These non sweet muffins go great with heaping spoonfuls of jam or peanut butter! Great with savory meals, a snack or breakfast. Check out my variations on this recipe: Lemon Zest Muffins, Yummy Brown Sugar Nutty Muffins and Cinnamon Raisin!

Top Review by Sheepie87

Oh. Wow. These are sooooo good! I made a bunch of changes out of necessity, but the original recipe still shines! So moist. So soft. Instead of baking powder, I just used 2 tsp baking soda (do you know how hard it is to find baking powder in France ?!?!), subbed 1/4 cup applesauce for the butter, used lowfat sour cream (actually crème fraîche) and skim milk. Plus no one here has obviously ever heard of a 12-hole muffin pan--they only sell the jumbo sixes. So I got six ginormous, tasty muffins to die for. Oh. In raptures. Thank you soooo much Hydra!

Ingredients Nutrition


  1. Heat oven to 400 degrees F.
  2. Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
  3. Beat egg in a small bowl; add sour cream and milk.
  4. Add to flour mixture, mixing just until moistened.
  5. Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
  6. Bake for 15 minutes or until lightly browned.

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