Sour Cream Muffins

This muffin recipe, Sour Cream Muffins, leans on all-purpose flour, baking soda and salt. It makes 12 muffins and takes about 31 minutes.

• Yield 12 muffins
• Ready in 31 minutes
• Prep 15 minutes
• Cook 16 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 cup sour cream
• 1/2 cup granulated sugar
• 1/2 cup coconut oil (melted ( for other oil options))
• 1 teaspoon vanilla extract
• 2 large eggs

Instructions

1. Preheat the oven to 350 degrees F. Lightly coat a 12-cup muffin tin with nonstick cooking spray or line with muffin liners.
2. In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
3. In a liquid measuring cup or in a separate bowl, whisk together the sour cream, granulated sugar, coconut oil, vanilla and eggs.
4. Pour the wet ingredients into the center of the dry and using a rubber spatula or large spoon, fold and mix until just incorporated (no overmixing unless you want dense, dry muffins!). The batter will be on the thick side of things.
5. Fill the muffin tins evenly, 1/2 to 2/3 full, and bake for 14-16 minutes until the top lightly springs back to the touch.

Leave the muffins in the tin for a few minutes, then tip them onto a rack.