Best Sour Cream Custard Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

BLUEBERRY CREAM MUFFINS



Blueberry Cream Muffins image

When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in these blueberry muffins with sour cream. -Lillian Van der Harst, Center Lovell, Maine

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 24 muffins.

Number Of Ingredients 10

4 large eggs, room temperature
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sour cream
2 cups fresh blueberries

Steps:

  • Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.

Nutrition Facts :

SOUR CREAM CUSTARD MUFFINS



Sour Cream Custard Muffins image

These muffins can be used as a shortcake or be eaten hot with butter for dinner or split and toasted for breakfast -topped with jelly.

Provided by Pat Duran @kitchenChatter

Categories     Muffins

Number Of Ingredients 7

8 ounce(s) dairy sour cream
3 ounce(s) egg custard mix by jell-o
2 cup(s) all purpose flour
2 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 teaspoon(s) baking soda
1/3 cup(s) milk

Steps:

  • Heat oven to 375. Spray 12 muffin cups well;set aside. In a large mixing bowl, combine sour cream with dry custard mix. Add remaining ingredients; stir 50 to 75 strokes until dry particles are moistened. Fill muffin cups 2/3 full; if desired, sprinkle tops with cinnamon/sugar mixture. Bake for 20-25 minutes until light golden brown. Serve hot.

BANANA CHERRY CUSTARD MUFFINS



Banana Cherry Custard Muffins image

Provided by Valerie Bertinelli

Time 30m

Yield 12 muffins

Number Of Ingredients 6

Nonstick cooking spray, for spraying the muffin tin
3/4 cup frozen pitted cherries, thawed, halved and well drained
3 very ripe bananas
1/2 teaspoon vanilla extract
4 large eggs
Confectioners' sugar, for dusting, optional

Steps:

  • Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray.
  • Line a plate with 2 layers of paper towels and place the cherries on top to dry briefly.
  • Put the bananas in a large bowl and mash them very thoroughly with a fork. Add the vanilla and mix and mash to combine. Add the eggs and whisk until well beaten.
  • Divide the cherries evenly among the muffin cups, then pour in the banana custard (each cup will be about three-quarters full). Bake until the muffins are domed and set, 12 to 14 minutes.
  • Run a thin knife around the edge of each muffin and remove with a small offset spatula. Cool slightly. Dust with powdered sugar if using and serve.

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.

Related Topics