Best Solar Sour Cream Muffins Recipes

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3-INGREDIENT SOUR CREAM MUFFINS



3-Ingredient Sour Cream Muffins image

You'll love Aunt Bee's tender, buttery, and delicious 3-Ingredient Sour Cream Muffins! They taste like biscuits, but they're much easier!

Provided by Blair Lonergan

Categories     Breakfast     Brunch     Side Dish

Time 35m

Number Of Ingredients 3

2 cups self-rising flour
½ cup (1 stick) salted butter, melted ((plus an extra 1 tablespoon for brushing at the end))
8 ounces (1 cup) sour cream, at room temperature

Steps:

  • Preheat oven to 350° F. Line 9 standard-size muffin cups with paper liners; fill any empty muffin cups in the pan with water. Set aside.
  • In a large bowl, combine the self-rising flour, melted butter and sour cream. Stir just until a thick dough comes together; do not over-mix.
  • Spoon the batter into the prepared muffin cups, filling each cup to the top.
  • Bake for 25-28 minutes, or until the tops are golden brown.
  • Brush the warm muffins with 1 tablespoon of melted butter. Let cool for a few minutes in the pan, and then serve warm or transfer to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Carbohydrate 21 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 111 mg, Fiber 1 g, Sugar 1 g

SOURCREAM BERRY MUFFINS



Sourcream Berry Muffins image

Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.-Linda Gilmore, Hampstead, Maryland

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups fresh or frozen raspberries or blueberries
2 large eggs, lightly beaten
1 cup sour cream
1/2 cup canola oil
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.

Nutrition Facts : Calories 241 calories, Fat 12g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

SOUR CREAM MUFFINS



Sour Cream Muffins image

Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.

Provided by sal

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 7

¼ cup applesauce
¾ cup white sugar
2 eggs
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¾ cup nonfat sour cream
1 cup fresh blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
  • In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
  • Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 26.8 g, Cholesterol 33.5 mg, Fat 1 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 89.4 mg, Sugar 15.8 g

SOUR CREAM CHIP MUFFINS



Sour Cream Chip Muffins image

Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. -Stephanie Moon, Boise, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup mint or semisweet chocolate chips

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts :

SOLAR SOUR CREAM MUFFINS



Solar Sour Cream Muffins image

Number Of Ingredients 9

2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
1 cup sour cream
2/3 cup milk
1 teaspoon vanilla extract

Steps:

  • Put Global Sun Oven out to preheat. Spray muffin tins with cooking spray or line with paper muffin cups. Spray silicone molds with cooking spray and place on a baking sheet. Whisk the flour, sugar, baking soda, baking powder, and salt in a medium bowl until blended. In a large bowl, whisk the eggs and sour cream until smooth, then whisk in the milk and vanilla extract. Stir in the flour mixture with a wooden spoon until just incorporated. Fill prepared muffin tins three-quarters full. Use a toaster oven rack or canning jar rings to separate the two muffin pans and cross stack them in the Sun Oven. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Bake any leftover batter in a second batch. Set pans on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the tin. Cool the muffins an additional 5 minutes on the rack before serving. Cool muffins completely before storing in an airtight container for up to 24 hours or freezing for up to 1 month.

Nutrition Facts : Nutritional Facts Serves

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