Nutmeg Sour Cream Muffins

These Nutmeg Sour Cream Muffins offer a delightful balance of tangy richness and warm spice. The sour cream ensures a moist, tender crumb that stays soft, while the nutmeg adds an aromatic depth that feels both comforting and sophisticated. Topped with a sprinkle of sugar and ground nutmeg, they develop a lovely, slightly crisp crust as they bake. Perfect for a cozy weekend breakfast or an afternoon tea treat, these muffins are simple to whip together with pantry staples. They pair beautifully with coffee, tea, or a dollop of butter, making them an ideal choice for any occasion where homemade comfort is desired.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Intermediate

Servings: 9

Calories: 618.1

Dietary: Vegetarian

Description

These Nutmeg Sour Cream Muffins offer a delightful balance of tangy richness and warm spice. The sour cream ensures a moist, tender crumb that stays soft, while the nutmeg adds an aromatic depth that feels both comforting and sophisticated. Topped with a sprinkle of sugar and ground nutmeg, they develop a lovely, slightly crisp crust as they bake. Perfect for a cozy weekend breakfast or an afternoon tea treat, these muffins are simple to whip together with pantry staples. They pair beautifully with coffee, tea, or a dollop of butter, making them an ideal choice for any occasion where homemade comfort is desired.

Ingredients

Egg
1 cup Sour cream -- 8 ounces
1/2 cup Sugar -- plus
1 teaspoon Sugar -- divided
2 tablespoons Shortening
1 1/3 cups All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 teaspoon Ground nutmeg

Directions

1
Preheat oven to 400&# 194;Â°F (200ÃÂ°C). Grease or line a 9-cup muffin tin with paper liners.
2
In a large bowl, beat the egg until light and fluffy.
3
Add the sour cream, 1/2 cup sugar, and shortening to the egg; beat well until smooth and combined.
4
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5
Stir the dry ingredients into the wet mixture just until moistened; do not overmix.
6
Divide the batter evenly among the prepared muffin cups, filling them three-fourths full.
7
In a small dish, combine the ground nutmeg and remaining 1 teaspoon sugar. Sprinkle this mixture evenly over the tops of the muffins.
8
Bake for 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9
Let the muffins cool in the pan for 10 minutes, then remove them to a wire rack to cool completely.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 618.1kcal

% Daily Value *
Total Fat 21.3g33%
Saturated Fat 10.4g52%
Cholesterol 78.4mg27%
Sodium 2644.5mg111%
Total Carbohydrate 95.6g32%
Dietary Fiber 2.3g10%
Sugars 34.4g
Protein 11.1g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, avoid overmixing the batter after adding the flour, as this can make the muffins tough.

Freshly grated nutmeg provides a more vibrant flavor than pre-ground, if available.

Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Keywords: muffins, nutmeg, sour cream, breakfast, baking, spiced, tender, homemade, quick bread, comfort food, afternoon tea, spiced muffins, easy baking, moist, fluffy

Read it online: https://www.chefs-mate.com/recipe/nutmeg-sour-cream-muffins/