High Rise Sour Cream Streusel Muffins

Sunday, February 28, 2010

I don't have a whole lot to say about these. I don't make muffins very ofte
n, not sure why. I guess I always consider them only for breakfast. And, since I don't vary my breakfasts too much from my Greek yogurt or overnight oats, I don't see subbing them in. But for some reason these drew me in. I guess since it's been awhile for me and muffins, this was a good starter.

I found this via Cookie Madness. These are a nice muffin base, allowing you to add in whatever the heck you want. I added a dark brown sugar streusel topping with I think was much needed. Warm out of the oven is best. They didn't keep that well. I thought they got pretty tough in the day or two following=/. But certainly right out of the oven is incredible! They taste like the best cinnamon coffee cake you've ever eaten!

Overall, I don't feel compelled to ever make these again. I made half the recipe for 12 muffins.

Okay, boring post. Sorry! Trust me tough, better ones are coming real soon!

High Rise Sour Cream Muffins

found here

4 oz (1 stick) unsalted butter, softened

1 1/2 cups granulated sugar
1 teaspoon vanilla
4 large eggs
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup sour cream
2 3/4 cups all purpose flour (12.5 oz)

Preheat the oven to 450 degrees F. If you’re using a dark (darker than silver) muffin pan, use 400 degrees F. Grease 24 muffin cups or line with paper liners.

Beat butter and sugar with an electric mixer until light and creamy. Beat in vanilla, eggs, salt and baking soda. Fold in the sour cream, then fold in the flour and any add-ins you choose (see below).

Divide batter evenly between the muffin cups and bake for 15 minutes at 450F or about 23 minutes at 400F. Remove from oven, let cool. Remove from pans. Make 24

Also, I won a giveaway over at Chocolate Moosey!

She was h
aving a Nescafe Coffee Giveaway and I won! I got this nice Nescafe mug and 5 boxes with 6 different coffee types in each.

They are individual sized packets perfect to add to 6 oz of water (and of course a heavy dose of white chocolate mocha creamer he he!) My mom gave up coffee for Lent so they were all left for
me to enjoy! I've never drunken coffee regularly before, but now I'm becoming an addict! Of course when I run out I can quit cold turkey, right? I hope!


  1. Sam Kathryn said...:

    I'm a huge fan of Cookie Madness! It's defiantly one of my favorite blogs :)
    I've made muffins using sour cream two weekends ago.... and they weren't exactly the best things in to world unfortunately.

  1. Julie said...:

    Those look just delicious!

  1. grace said...:

    well, i'd probably tear through half a batch of the muffins in a day anyway, so that's no problem. i'd add triple or quadruple the streusel topping though...would that be bad? :)

  1. Kerstin said...:

    Sour cream is a must in coffee cake like muffins - these look SO fabulous - yum!

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