I doubled it but kept the sugar at 3/4 cup and increased the amount of blueberries. The batter will be thicker if using coconut oil.Doughnuts: also, this recipe transitions beautifully if using a doughnut pan. The plain muffins are also delicious dipping the tops in butter (after baking) and then in cinnamon and sugar.Sour Cream Substitutions: if you are wondering about sour cream substitutions, I have made these a time or two with yogurt, buttermilk and even milk kefir, but maybe because I love the original so much, my preference is to use the sour cream. I loved this recipe!
Instructions So good! The original is hard to beat, I’m sure, once you’ve tried it. I had made these several times, but wanted a muffin with whole grain and more protein so I looked for a muffin recipe using Kodiak Cakes pancake mix. Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until … I used half sour cream and half Greek yogurt and semi sweet chocolate chips. That’s awesome that these were such a hit with your kids. Which recipe is the cornmeal bread?? I feel a little sinful getting so very excited over food! Delicious!
These are fluffy, creamy, delightful mouthfuls of heaven. Just found your site yesterday and made these last night.
I will try next time with sour cream and blueberries! This recipe would probably make a great light sponge cake too. I made these this morning for my kiddos, so of course I added chocolate chips. It didn’t help when I found out half by accident that the batter actually makes very, very delicious baked doughnuts, also (I have this doughnut pan, two actually, and have successfully used many of my muffin recipes to fun, little doughnuts because if I’ve learned one thing in life, it’s that sometimes muffins need to masquerade as doughnuts).
They should be cool enough to eat now. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast. Coconut Oil: if you don't have or don't want to use coconut oil, try subbing in anything from canola to vegetable to melted butter.
The whey worked wonderfully! Do you think I could use whey as a substitute for the sour cream here? How do these muffins hold up the second day? Ha ha… thanks for sharing that. Saw the recipe the other day, thought that they looked quite nice and I had leftover sour cream and some time and thought, well, I might as well make them.
This has become my go to muffin recipe – I have a batch with sweet cherries and vanilla in the oven right now . I have a tub of sour cream in my fridge that’s been saying, “Use me before I expire!” Thanks (as always) for great recipes, Mel! Maybe I better just print your whole site! I substituted raspberry jam for the chocolate chips. Thank you for the fantastic recipe. 1/2 cup (3.75 ounces) granulated sugar In a liquid measuring cup or in a separate bowl, whisk together the sour cream, granulated sugar, coconut oil, vanilla and eggs. I am glad I stuck with Mel’s tried and true recipe as a base. My 3 yr old was playing with his play doh kitchen set the other day and said, “Welcome to Andrew’s kitchen cafe. ","position":4,"name":"Pour the wet ingredients into the center of...","url":"https:\/\/www.melskitchencafe.com\/sour-cream-muffins\/#mv_create_1007_4"},{"@type":"HowToStep","text":"Fill the muffin tins evenly, 1\/2 to 2\/3 full, and bake for 14-16 minutes until the top lightly springs back to the touch. I asked my husband if they were alright, when he took a taste.
We did half with nutella swirled in and half with some of the lemon icing leftover from your lemonies that I made a few days ago.
I buy the organic extra-virgin coconut oil (the gold or green label is good) but I also like to keep a jar or two on hand of the expeller-pressed coconut oil (since it doesn’t have the coconut taste or smell).
I added the zest and juice from an orange for a sort of ‘orange creamsicle’ muffin and it did not disappoint (even with my mom brain forgetting to add the coconut oil —-it was sitting right beside the bowl, patiently waiting to be added in….and was promptly forgotten!). I only had half a cup of sour cream so as another reviewer said, I also used yogurt, half a cup. Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly. Taste of Home is America's #1 cooking magazine.
Amount is based on available nutrient data. Thanks for sharing! I doubled it, and followed the recipe. Have you ever made them with coconut ? Well I made these and since I can’t eat them due to allergies, I asked the kids how they compared with mini poofs and my son said they were better and my daughter said it was a tie. The lovely Emily got back to me quickly, and suggested these sour cream muffins as a perfect base. Stir in the sour cream, then fold in the berries. Your email address will not be published.
1/2 cup coconut oil, melted (see note for other oil options)
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