Sour Cream Cinnamon Nut Muffins
Infused with the warm, cozy flavors of cinnamon and the nutty crunch of walnuts or pecans, these Sour Cream Cinnamon Nut Muffins are the ultimate homemade treat. The tangy richness of sour cream keeps the muffins irresistibly moist, while a touch of ground cinnamon elevates each bite with a comforting spice that pairs perfectly with your morning coffee or afternoon tea. A hint of turbinado sugar sprinkled on top delivers a delightful crunchy finish, making these muffins a true crowd-pleaser. Ready in just 35 minutes and simple enough for bakers of all levels, these muffins are the perfect blend of sweet and savory indulgence, packed with wholesome ingredients and full of flavor. Whether you're prepping them for breakfast, brunch, or an on-the-go snack, these muffins are sure to disappear quickly!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 1 cup Sour cream
- 0.25 cup Milk
- 0.25 cup Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts (e.g., walnuts or pecans)
- 2 tablespoons Optional: Turbinado sugar for topping
Instructions
Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper cupcake liners or lightly grease the tin.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a medium bowl, beat the eggs lightly. Add the sour cream, milk, melted butter, and vanilla extract. Whisk until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon. Avoid overmixing; a few small lumps are okay.
Gently fold in the chopped nuts until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Optionally, sprinkle the tops with turbinado sugar for a delightful crunch.
Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to three days, or freeze for longer storage.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 392.2 g | 143% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 197.0 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 550 mg | 42% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
