Keeping families healthy with Washington grown grains

Sour Cream Muffins

The King Arthur Flour Company via Whole Grains Council

Sour Cream Muffins
  • Cost: $
  • Time: 1 1/2 hours
  • Servings: 12
  • Share:
  • Nutrition Facts
    • 221 calories
    • 5 g fat
    • 5 g protein
    • 3 g fiber
    • 16 g sugar

A dependable, versatile whole grain muffin. Add your favorite fruit and top with cinnamon sugar or streusel.


2 cups white whole wheat flour
1/2 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups fresh or frozen berries or diced stone fruits (such as peaches or plums) of your choice Coarse sugar for sprinkling


1. Lightly grease a muffin tin, or line with papers and coat the papers with nonstick spray.
2. Whisk together the flours, baking powder, baking soda and salt in a medium bowl.
3. Cream together the butter and sugar in a large mixing bowl until light and fluffy and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then turn the mixer back on and add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream, and mix until incorporated.
4. Add the dry ingredients, mixing on low speed just until the batter is smooth. Scrape the sides and bottom of the bowl once more, to be sure everything is evenly combined. Gently fold in the fruit and refrigerate at least an hour.
5. Preheat the oven to 400°F. Scoop the batter by the 1/4-cupful into the prepared pan and sprinkle with sugar or other topping. Bake the muffins until a cake tester inserted in the center comes out clean, 22 to 26 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.