Sour cream cake

Cookinero 12 Mar 2025

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

Sour cream cake

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

Sour cream cake

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

Step 3

Sour cream cake

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

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.
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).
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.
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.
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.
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.
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.
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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