Sour cream cake

Name: Sour cream cake
Total time: 50 minutes
Yield: 6
Cuisine: European
Ingredients: Sour cream - 200 g; Chicken egg - 240 g; Sugar - 150 g; Butter - 100 g; Wheat flour for baking - 300 g; Baking powder - 10 g; Vanilla sugar - 8 g; Salt - 2 g

Cookinero 12 Mar 2025

4460

Muffins can be made with milk, kefir, butter, but one of the most delicious is a sour cream muffin that melts in your mouth. For the dough, use 15% fat sour cream and premium wheat flour. The sour cream muffin will be tastier if you add a pinch of vanilla sugar to it. You can also use raisins or candied fruits to make the muffins even tastier.

How to cook Sour cream cake

Step 1

Start preparing the dough. To do this, beat the eggs with salt, vanilla and regular sugar until white foam. Add sour cream and mix again.

Step 2

Mix flour with baking powder, add it to the dough together with butter, mix until smooth.

Step 3

Pour the batter into the molds, filling them halfway. Bake for about 30-35 minutes. When ready, leave the muffins to cool for 10 minutes, then serve, removing them from the molds.

Sour cream cake - FAQ About Ingredients, Baking Time and Storage

Can I substitute sour cream with yogurt in this recipe?

Yes, plain yogurt (Greek or regular) can be used as a 1:1 substitute for sour cream. The texture may be slightly less rich, but the muffins will still turn out moist and delicious.

How should I store leftover sour cream cake, and how long will it last?

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them (see freezing tips below).

Can I make this recipe gluten-free?

Absolutely! Replace the regular flour with a gluten-free 1:1 baking blend. Ensure your baking powder is gluten-free as well, and mix thoroughly to avoid a gritty texture.

How can I tell when the muffins are fully baked?

Insert a toothpick into the center of a muffin—if it comes out clean or with a few dry crumbs, they're ready. Avoid overbaking, as this can dry them out.

Can I freeze these muffins for later?

Yes! Let the muffins cool completely, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave briefly.

What’s the best way to serve these muffins?

Enjoy them warm or at room temperature. For extra indulgence, top with a dollop of whipped cream, fresh berries, or a dusting of powdered sugar.

Can I use oil instead of butter in the dough?

Yes, neutral-flavored oil (like canola or vegetable) can replace melted butter at a 1:1 ratio. The texture may be slightly denser but still moist.

How can I make mini muffins instead of regular-sized ones?

Use a mini muffin tin and reduce baking time to 12–15 minutes. Fill each cavity halfway as directed, and check for doneness with a toothpick.

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