Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup milk
¾ cup sour cream
Instructions
Preheat oven to 350°F (180°C)
Line 24 mini muffin cups with paper liners or grease with nonstick spray
In a medium bowl, whisk together flour, baking powder, baking soda, and salt
In a large bowl, cream butter and sugar until light and fluffy
Beat in eggs one at a time, then stir in vanilla extract
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk
Mix until just combined (a few lumps are okay)
Spoon batter evenly into prepared mini muffin cups, filling each ¾ full
Bake for 12 minutes or until golden and a toothpick inserted in the center comes out clean
Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling
Serve warm or at room temperature in snack-sized portions
Notes
Use organic sour cream or plain nonfat Greek yogurt as substitutes
Store in an airtight container for up to 3 days
For gluten-free version, substitute 1:1 gluten-free flour blend
Ensure baking powder is fresh for best results
- Prep Time: 15
- Cook Time: 12
- Category: Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini muffin
- Calories: 95
- Sugar: 8g
- Sodium: 32mg
- Fat: 4.8g
- Saturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 15mg