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Gluten-free sour cream muffins topped with powdered sugar. One is split to show texture.

Gluten-Free Sour Cream Muffins

Gluten-Free Sour Cream Muffins. Perfectly plain muffins with a slight tang from the sour cream. Easy to Make. 

Servings 15 muffins

Ingredients

  • 3/4 cup granulated sugar (3 1/2 ounces/ 100 grams)
  • 1 stick butter, softened (4 ounces; 113 grams)
  • 2 large eggs
  • 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream (8 ounces; 226 grams)
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar, optional

Instructions

  1. Line 15 standard muffin cavities with paper liners or grease with nonstick cooking spray. Preheat oven to 350 degrees F. 

  2. Combine butter and sugar in a large bowl. Mix with an electric mixer until a thick paste forms. Add the eggs, one at a time. Mix until incorporated. Stop the mixer and scrape down the bottom and sides of the bowl. 

  3. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until blended. Batter will be very thick. Stop mixer. Add sour cream and vanilla extract. Blend until smooth. 

  4. Fill prepared muffin cups 2/3 full. Bake until golden brown. A cake tester inserted in the center of a muffin should come out clean, about 18 minutes. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired. 

  5. Store muffins, wrapped, on the counter for up to three days or freeze for up to two months.