As long as they are kept well-covered, they should be fine the 2nd day! Delicious! Thank you, Mel, for all your hard work. 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. Certainly didn’t expect that. I am glad I stuck with Mel’s tried and true recipe as a base. 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). Can’t wait to experiment with fillings! Very disappointing since I made them to take somewhere in the morning. https://www.food.com/recipe/sour-cream-cinnamon-nut-muffins-70437 Will make again. Grease a muffin tin with non stick cooking spray or with muffin liners. So happy that I found this recipe. I happened to have sour cream left over from Thanksgiving, so this recipe worked perfect (because we don’t normally use sour cream and instead sub greek yogurt, so I was happy to use it in something). It took longer to bake and I am guessing it was because I added blueberries. 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. Pour the wet ingredients into the center of the dry and using a rubber spatula or large spoon, fold and mix until just incorporated (no overmixing unless you want dense, dry muffins!). . thanks for sharing This has become our “go to” muffin base mix. There are so many to choose from . Butter: Room temperature butter is needed for the filling.Cool/cold butter is needed for the topping. Will be making again ,can’t wait to add other things to it. These muffins were easy and tasty and very versatile! Lightly brush finished muffins with … The plain muffins are also delicious dipping the tops in butter (after baking) and then in cinnamon and sugar. Amazing taste & texture. Just posted photos on my results, with a link back to you. Your email address will not be published. I omitted the nutmeg and used 1/2 cup raw sugar. It also makes them very soft which I love. Thanks for a great recipe and a wonderful new kitchen tool! The secret to lightness is the sour cream. Psst. Just pulled these outta the oven and crammed one straight into my mouth! I want to make these for my preschooler’s snack day the night before. Try dipping the tops (of the muffins or doughnuts) in melted butter and then cinnamon and sugar. Will be making again soon thank you!! Everything worked out perfectly. Your recipient are the best! I showed my husband them and we both thought they were really neat, so he surprised me and ordered a set. In a medium bowl, whisk together eggs and vanilla. 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. ","position":3,"name":"In a liquid measuring cup or in a...","url":"https:\/\/www.melskitchencafe.com\/sour-cream-muffins\/#mv_create_1007_3"},{"@type":"HowToStep","text":"Pour the wet ingredients into the center of the dry and using a rubber spatula or large spoon, fold and mix until just incorporated (no overmixing unless you want dense, dry muffins!). As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Thanks for another great one Mel, as usual! You could even get all crazy and decrease the sugar a bit, toss in shredded sharp cheddar cheese and garlic and go straight for savory. Thank you for sharing the recipe. Just curious….. Eggs help with moisture and leavening in baking (which all contribute to great texture!). You will need: All-purpose flour: 2 1/4 c for the batter and 1/4 c for the topping. So excited!! In a medium bowl, add the dry streusel ingredients (flour, sugar and cinnamon) and stir with a whisk to … Oh, Kathy. my mind is whirling with all the things I want to do with these. I’m not really a muffin person, but these are awesome! My son (4) was very skeptical about sour cream in muffins, but he had no problem gobbling up 3 of them. Perfect! Sour Cream Muffins. That's it. 15 minutes The batter will be thicker if using coconut oil.Doughnuts: also, this recipe transitions beautifully if using a doughnut pan. About you an awful lot think i could use whey as sour cream cinnamon muffins substitute for the next i.: 3 large eggs ( at room temperature ) are needed jumbo and. Just found your site yesterday and made these and added it all anyway have you tried subbing greek yogurt Truvia. First time i will have to ask, have you tried subbing greek yogurt and Truvia baking blend instead 12!, Mel way to make these for our Memorial day dessert and i these. 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