Sour Cream Muffins
8 servings
60 minutes
Sour cream muffins are the embodiment of French tenderness and sophistication. Their history dates back to traditional home baking prepared for cozy tea parties in provincial houses. Light and airy with a soft texture, these muffins have a subtle creamy flavor complemented by vanilla sweetness. Perfect for morning coffee or afternoon tea, they can be served with berries, honey, or nuts. Thanks to the sour cream, the dough acquires a special tenderness, while the slight acidity enhances the flavor. These muffins are not just baked goods but a small gastronomic delight that adds comfort and elegance to the moment.
1
Sift the flour with baking soda and baking powder.
- Wheat flour: 150 g
- Baking soda: 0.3 teaspoon
- Baking powder (raising agent): 0.3 teaspoon
2
Add regular and vanilla sugar to the flour and mix.
- Sugar: 100 g
- Vanilla sugar: 1 tablespoon
3
Add eggs to the flour mixture (I had small ones, so I took 3), and beat with a mixer until smooth.
- Chicken egg: 3 pieces
4
Add sour cream and whip with a mixer on high speed for a couple of minutes.
- Sour cream 15%: 180 g
5
Pour in vegetable oil and whisk again.
- Vegetable oil: 0.5 tablespoon
6
Pour the batter into molds, sprinkle with what you like, and bake in the oven for 40 minutes at 180 degrees.
- Muesli: to taste
7
Let the baked muffins rest for a couple of hours or overnight. They can be slightly warmed before serving.
