Our favorite sour cream muffins, easily made and always delightful, with or without the frosting on top
Preheat the oven to 175°C/350°F.
Place all the ingredients in a mixing bowl and whisk with a hand-held mixer until the batter is smooth.
Line a 12-muffin tray with muffin paper cases and spoon the batter into the cases. Bake for 20 to 25 minutes depending on your oven, they are ready when lightly golden.
Leave to cool for about 5 minutes, them remove from the tray and let cool down completely on a wire rack.
Serve plain sprinkled with icing sugar if you like or decorate with sugar icing and gummy bears or other small sweets for the children. Any frosting you like would suit these muffins as well.
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Helloooooo Adina, love ‘em, added chives cause I could!! Fine job-we are a muffin lovin” crew! Happy Holidays from sunny Florida, USA. Hugs, Cheryl
Prep: Cook:
Serves: 24 Level: Intermediate
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
by Amy McCauley in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
4 Comments
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Adina Beck on 12.7.2015
I am definitely trying the savory version then!
C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 12.5.2015
Yes I eliminated the sugar and just added chives (fresh from my herb garden) but I know that sweet or savory does work here! Good job! Cheryl
Adina Beck on 12.5.2015
Glad to hear you made the muffins, Cheryl. Did you reduce the sugar? I would think that 2/3 cups sugar are way to much for savory muffins.
C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 12.3.2015
Y’All add sweet or savory it’ll work! Cheryl