Sour Cream Muffins Recipe -
Sour Cream Muffins Recipe
  • READY IN 40 mins

Sour Cream Muffins

Recipe by  

"Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
  2. In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
  3. Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2006

I was prepared to rate these a '3' but I had to consider those that might be looking for low or no fat sweets, so taking that into consideration I rate a '4'. I didn't prepare these lofat...just looking for a way to get rid of some sour cream(full fat). Also need to use up some applesauce. They did bake up nicely...6 Texas size muffins but for 35 minutes in my oven. I used a mixture of some blueberries and a banana. I tasted the batter but it still needed something so added some cinnamon to batter and a cinnamon sugar topping; which didn't make them sink. As an afterthought, some vanilla would have been good. It can be tinkered with with spices if trying to make a lofat muffin, but if 'going for the gusto'...there are better muffin recipes out there.

Most Helpful Critical Review
Aug 29, 2002

I tried this recipe with apples and strawberries, the muffins did not cook in alloted time and sank in the middle


23 Ratings

Apr 22, 2003

I made mini muffins with this recipe and they were delicious. I also added a tspn of vanilla and didn't use the fruit. Light, airy and yummy. This recipe would probably make a great light sponge cake too.

Mar 09, 2011

For a healthy version of a muffin, this recipe is pretty great! I needed to use up a very ripe mango so I added approximately 1/3 cup of it diced. Please be aware that I halved the recipe. Most baked goods require some extract so I added 1 teaspoon of vanilla. I also added 1 1/2 teaspoons of allspice and cinnamon. The texture resembled more of a cake than muffin, but it was delicious either way. For those whose fruit sunk to the bottom. Toss the blueberries (or any fruit you choose) in flour prior to folding into batter. I will be making these again when I finally have blueberries on hand!

Jun 16, 2006

the first time i made these they flopped! they were gooey inside even after baking them for about 30 min. then when i reread the recipe i realized i used baking powder instead of baking soda... whoops! so i made them a second time with baking soda and they got great.i also used craisins instead of blueberries! Wonderful... thank you!

Dec 04, 2009

These were ok... I used homemade applesauce (the slow cooked one from this site) and frozen blueberries. Did everything as directed but kinda ended up with a mess- they fall apart in the middle and are stuck to the paper! I might try these again with some changes but as is this recipe wasn't spectacular, just ok.

Dec 05, 2011

I wish I would have read all the reviews before I made these muffins. After 20 minutes of baking we tried one and it was not cooked in the middle and my oven tends to be hot.....I have now put them back in the oven and I guess I will see how they turn out.......

Jul 01, 2011

For a low fat muffin, this one is good. If you are fine with fat and want a delicious muffin with great texture, here are my changes: -Replace apple sauce with oil -Replace blueberries with apples -Add 2 tsp Apple Pie spice -I used full fat Sour Cream because that's what I had.


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  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 1 g
  • 2%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 89 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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