Sour Cream Mini Muffins
Soft, tender, and irresistibly moist, these Sour Cream Mini Muffins are the perfect bite-sized treats for breakfast, brunch, or snack time. Crafted with simple pantry staples like all-purpose flour, vanilla extract, and sour cream, these mini muffins strike the perfect balance between lightly sweetened and decadently creamy. The addition of melted butter and sour cream ensures a rich, melt-in-your-mouth texture, while a quick bake time of just 12 minutes makes this recipe ideal for busy mornings or last-minute gatherings. These delightful muffins pair wonderfully with coffee or tea and can be made ahead, staying fresh for up to three days in an airtight container. Easy to make and even easier to love, this recipe is your go-to for mini muffins that everyone will adore!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups sour cream
- 0.25 cups unsalted butter, melted
- 1 teaspoons vanilla extract
- 1 pieces large egg
- 2 tablespoons milk
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin or line it with paper liners.
In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate large bowl, mix the sour cream, melted butter, vanilla extract, egg, and milk until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to prevent dense muffins.
Using a small cookie scoop or tablespoon, spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 254.4 g | 93% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 114.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 332 mg | 26% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 330 mg | 7% | |
*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.
