Strawberry Muffins with Sour Cream
Strawberry Muffins with Sour Cream takes about 33 minutes from beginning to end. This side dish has 223 calories, 4g of protein, and 12g of fat per serving. For 44 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. Mother's Day will be even more special with this recipe. 338 people have made this recipe and would make it again. If you have vanillan extract, eggs, milk, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Weary Chef. Overall, this recipe earns a not so awesome spoonacular score of 35%. If you like this recipe, you might also like recipes such as Cinnamon Swirl Sour Cream, Maple Cream Cheese, Strawberry and Bacon Breakfast Cupcake, Strawberry Sour Cream Ice Cream, and Strawberry Sour Cream Ice Cream.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 18 minutes
Ingredients:
1 c. all purpose flour
1-1/2 tsp. baking powder
¼ tsp. baking soda
½ cup unsalted butter OR coconut oil
2 large eggs
¼ c. milk
½ tsp. salt
½ c. sour cream or plain yogurt (reduced fat works great)
1-1/2 c. fresh strawberries, cut into small pieces
½ cup sugar
1 tsp. vanilla extract
1 c. whole wheat flour
Equipment:
mixing bowl
muffin tray
microwave
whisk
oven
ice cream scoop
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 400 degrees F. Spray muffin pan with cooking spray.Melt butter or coconut oil in microwave on half power. Watch during heating, and stop before completely melted. (Butter will take 30-60 seconds, and coconut oil will take about 15 seconds.) Swirl to melt remaining butter or oil. Set aside.In a large mixing bowl, stir together flours, salt, baking powder, and baking soda. Gently stir in diced strawberries.In a medium bowl, whisk together eggs and vanilla. Drizzle in melted butter (or oil) very slowly, whisking the entire time, to prevent hot butter from cooking the eggs. Stir in sour cream, milk, and sugar.Pour wet ingredients into dry, and stir until just combined. Batter will be very thick.Scoop batter evenly into muffin tin using a large disher or ice cream scoop if you have one. Bake in preheated oven for 16-18 minutes. Remove from pan and cool on wire rack.
Step by step:
1. Preheat oven to 400 degrees F. Spray muffin pan with cooking spray.Melt butter or coconut oil in microwave on half power. Watch during heating, and stop before completely melted. (Butter will take 30-60 seconds, and coconut oil will take about 15 seconds.) Swirl to melt remaining butter or oil. Set aside.In a large mixing bowl, stir together flours, salt, baking powder, and baking soda. Gently stir in diced strawberries.In a medium bowl, whisk together eggs and vanilla.
2. Drizzle in melted butter (or oil) very slowly, whisking the entire time, to prevent hot butter from cooking the eggs. Stir in sour cream, milk, and sugar.
3. Pour wet ingredients into dry, and stir until just combined. Batter will be very thick.Scoop batter evenly into muffin tin using a large disher or ice cream scoop if you have one.
4. Bake in preheated oven for 16-18 minutes.
5. Remove from pan and cool on wire rack.
Nutrition Information:
covered percent of daily need
