Sour Cream Strawberry Muffins
Bursting with the sweet, juicy flavor of fresh strawberries and the creamy richness of sour cream, these Sour Cream Strawberry Muffins are the perfect balance of moist, tender texture and bright fruitiness. Made using simple pantry staples, this easy muffin recipe comes together in just 10 minutes of prep, making it an excellent choice for busy mornings or last-minute baking. Each bite offers a harmonious blend of tangy sour cream and sweet strawberries, enhanced by a subtle hint of vanilla. For an extra treat, sprinkle coarse sugar on top for a delightful crunch. Bake these muffins for a quick breakfast, snack, or dessert, and enjoy them fresh out of the oven or stored for up to two days. Perfectly fluffy, lightly golden, and full of summer flavor, these homemade strawberry muffins will quickly become a family favorite!
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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 cup sour cream
- 0.33 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 2 tablespoons optional coarse sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the sour cream, melted butter, egg, and vanilla extract until smooth and creamy.
Slowly add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Avoid overmixing to ensure tender muffins.
Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
If desired, sprinkle a pinch of coarse sugar on top of each muffin for a sweet, crunchy topping.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed fresh or stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 16.6 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 45 mg | 1% | |
*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.
