RECIPE FOR SOUR CREAM MUFFINS RECIPES

Name: Sour Cream Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 2 cups biscuit/baking mix; 3/4 cup plus 2 tablespoons sugar, divided; 2 large eggs; 1 cup sour cream; 1 cup fresh or frozen blueberries

SOUR CREAM BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT

Sour Cream Blueberry Muffins Recipe: How to Make It image

When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and I enjoy baking them for friends. —Tory Ross, Cincinnati, Ohio

Provided by Taste of Home

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 5

Ingredients

2 cups biscuit/baking mix
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs
1 cup sour cream
1 cup fresh or frozen blueberries

Steps:

Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 195 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 272mg sodium, CarbohydrateContent 29g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

SOUR-CREAM COFFEE CAKE RECIPE - NYT COOKING

Sour-Cream Coffee Cake Recipe - NYT Cooking image

Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.

Provided by Robert Farrar Capon

Total Time 1 hours

Yield About 12 servings

Number Of Ingredients 13

Ingredients

1/2 cup/113 grams unsalted butter at room temperature
1 1/4 cups/260 grams sugar
2 large eggs
1 1/2 cups flour/188 grams
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups/300 grams sour cream
1 teaspoon vanilla
1/2 cup/104 grams sugar
2 teaspoons all-purpose flour
1 tablespoon cinnamon
1/3 cup/70 grams chopped pecans or walnuts

Steps:

Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

Nutrition Facts : @context http//schema.org, Calories 347, UnsaturatedFatContent 8 grams, CarbohydrateContent 45 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 8 grams, SodiumContent 220 milligrams, SugarContent 31 grams, TransFatContent 0 grams

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SOUR CREAM BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT

When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and I enjoy baking them for friends. —Tory Ross, Cincinnati, Ohio
From tasteofhome.com
Reviews 4.6
Total Time 35 minutes
Calories 195 calories per serving

Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.

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SOUR-CREAM COFFEE CAKE RECIPE - NYT COOKING

Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 347 per serving

Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

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