Yummy Nutty Sour Cream Muffins
Indulge in the cozy comfort of Yummy Nutty Sour Cream Muffins, a delightful bakery-style treat packed with flavor and texture! These moist, tender muffins are made with a rich sour cream base and a perfect balance of chopped pecans and walnuts, adding a satisfying crunch in every bite. Ready in just 35 minutes, this easy muffin recipe combines simple pantry staples like all-purpose flour, baking powder, and vanilla extract, with the luxurious creaminess of sour cream for a melt-in-your-mouth experience. Ideal for breakfast, brunch, or a midday snack, these muffins are not only quick to whip up but also freezer-friendly for make-ahead convenience. Whether served warm with a pat of butter or as-is alongside your favorite cup of coffee, these nutty delights are guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, melted and cooled
- 1 cups sour cream
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.5 cups chopped pecans
- 0.5 cups chopped walnuts
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or spray lightly with non-stick spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until combined.
In a separate medium bowl, whisk together the melted butter, sour cream, eggs, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter will be thick.
Fold in the chopped pecans and walnuts until evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
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 3 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
3698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.2 g | 300% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 370.9 g | 135% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 170.6 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 499 mg | 38% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 905 mg | 19% | |
*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.
