Sour Cream Muffins

2 sticks unsalted butter, room temp.
1 cup (8 oz) granulated sugar
2 eggs
10 oz. all purpose flour
1 teaspoon baking powder
1 tsp. baking soda
1 teaspoon salt
10 oz. sour cream
1 tsp. vanilla extract

Yield: 15 large muffins

Cream butter and sugar until light and fluffy. Add eggs. Sift together dry ingredients. Stir the dry ingredients and sour cream, alternately into the butter mixture. Stir in the vanilla.

Chiqui Note: I sprayed a dark colored muffin pan with a vegetable spray. I also used Butter flavor Crisco instead of butter with GREAT results)

Spoon into prepared muffin pan (a large ice cream scoop is good for this). Bake in a 350 preheated oven until light brown and set. Approx. 20 min. Allow muffins to cool briefly in the pan before removing.

Variations: Muffins can be topped with a streusel topping or flavored with a wide variety of fruits (dried or fresh) and nuts by adding approx. 4-6 ox. (1 cup or 120-180) fresh or frozen drained fruit to the batter. Blueberries, dried cherries candied fruits, pecans and diced pears yield popular muffins. To make a spiced muffin, add 1/2 tsp. each of cinnamon and nutmeg.

Streusel Topping

Yield 3 lbs. 8 oz (This is obviously a large, commercial amount and can be easily cut down)

2 lbs. all purpose flour
1/4 oz. ground cinnamon
1 tsp. salt
8 oz. brown sugar
1 lb. 8 oz. granulated sugar
1 lb. 4. oz. cold butter

Combine all dry ingredients. Cut in butter until the mixture is coarse and crumbly. Sprinkle on top of muffins or quick breads prior to baking. Dried Topping will keep for several weeks under refrigeration. Sallie notes that she uses this topping on her sweet potato casserole.

I made fresh pear muffins. I peeled and cut up 3 large green pears (don't know what kind they were, they were definitely eating, rather than cooking pears). I cut them into a med to small dice.

I then sauteed them in a skillet with a few Tbs. butter, about a half cup of brown sugar and some of that fabulous Vietnamese cinnamon from Penzey's.

I drained them (but reserved the drippings) and folded them into the batter with a little extra cinnamon sprinkled into the batter.

I then reduced the pan drippings a bit and then removed it from the heat. I then stirred in about a scant cup of sifted conf. sugar to make a glaze. When the muffins were done, I dipped a warm muffin into the glaze and cooled them. They were simply fabulous!!

I can't wait to try them with chopped, candied ginger and oranges!!!! They have absolutely NO baking powder aftertaste.

I just LOVE these muffins and Sallie for sharing her recipe!! --Chiqui


I had to make 12 dozen mini muffins for my boss the other day. I tripled the sour cream muffin recipe (Using Butter Flavor Crisco for the butter), divided the batter into three bowls and flavored them as follows:

Pear Muffins:
2 fresh, ripened red pears, peeled and coarsely chopped
1 tsp. almond extract from Penzey's
1 tsp. Vietnamese cinnamon from Penzey's

Sprinkled the tops before baking with a mixture of granulated sugar and cinnamon.

Banana Nut:
3 mashed ripened bananas
1/2 tsp. freshly grated nutmeg
Dash of Vietnamese Cinnamon
1 1/2 cups coarsely chopped walnuts

Sprinkled tops before baking with unsifted conf.'s sugar.

1/2 tsp. lemon extract concentrate
2 cups frozen blueberries, drained on paper towels

Topped before baking with streusel topping.

The muffins were really delish!! Not too sweet and terribly moist. ABSOLUTELY NO baking powder after taste!!

I had a few extra and placed them in a Ziploc bag. Just polished off a couple of each and they are even better two days later!!!!! I highly recommend this recipe. The variations are endless and the results are almost foolproof!!!!! --Chiqui

Source of recipe: Sallie

Sour Cream Muffins