Sour cream muffins from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 33) by King Arthur Flour

  • eggs
  • sugar
  • Show all ingredients...
  • Serves : 12 muffins

  • EYB Comments

    Can substitute stone fruits of your choice for berries of your choice.

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Notes about this recipe

  • Eat Your Books

    Can substitute stone fruits of your choice for berries of your choice.

  • hibeez on January 22, 2025

    These were good with apples, and they had decent shelf life (~3 days) in a covered container on the counter. I mixed up the dry ingredients in a ziplock bag, and made the muffins at a later date - that worked well.

  • alexrif on September 21, 2024

    Loved this recipe! So tender and not overly sweet. I made with frozen blueberries.

  • michalow on August 18, 2023

    Beautiful texture when made with whole wheat pastry flour. I cut the salt in half and reduced the sugar by two tablespoons. They were still plenty sweet--will try reducing the sugar a bit more next time. Made with a tart apple, measured by weight. Overall very good; will make again.

  • jenmacgregor18 on December 02, 2019

    I agree with anya, I enjoyed these too. I also prepped the night before. I added the still frozen wild blueberries right before baking. Also very good with raspberries.

  • anya_sf on March 03, 2019

    I used plain whole milk yogurt instead of sour cream, and melted the butter so I could mix the batter by hand. Refrigerated the batter overnight, but did not add the fruit until the next morning, as I used strawberries and thought they would exude too much liquid. I did not top the muffins with anything. They were pleasantly sweet and moist, not too heavy, and the fruit did not sink to the bottom.

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