Sour Cream Muffins

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20 - 25 m @ 400 F/204C

{1667 g} Makes 12

muffins

300 g

flour

1 TBL {15 g}

baking powder

{50 g} 1

egg

1/2 tsp {1.5 g}

salt

210 g

sugar

300 g

sour cream

60 g

butter, melted or peanut/veg oil

1 1/2 tsp {6.5 g}

vanilla

375 ml {230 g} ( 1 - 2 cup )

chopped fruit optional strawberries,blueberries

Whisk and sift dry ingredients in large bowl. Add fruit if using, toss gently to coat.

Whisk eggs until frothy. Add vanilla extract. Add sugar and whisk until melted.

Add butter slowly whisking well.

Stir in sour cream until combined.

Add to flour mixture and mix gently until flour is all moistened but still lumpy.

Do not over mix.

Divide into muffin cups (heaping disher). Add coarse sugar to top.

Bake as directed above until tops are browned and toothpick test comes out clean.

Note

2016-03-28

That sucks, I’ve made them before so it should be a good recipe. The sugar should be higher in the order, but otherwise layout seems OK. I’ll make them The only thing I can think of is that 300g flour was measured wrong? Are you scaling or converting to Cups?

The problem with marking recipes tried and true is that recipes can be edited, most web sites don’t allow that for that reason.

Hide quoted text On Mar 28, 2016 10:00 AM, "Christine Rozum" <nalepuh@yahoo.com> wrote: Can you mark recipes that are tried and true? I made muffins this morning - the sour cream ones. Epic, epic fail and now I’ve wasted good blueberries. Family is still eating them, but very disappointing.

Not enough liquid, order is wrong on the ingredient list and it’s a bit weird in terms of order. Where did you get it from and have you actually made these before?

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