Sour Cream Muffins

Seven ingredients and 30 minutes is all that stands between you and a basket of warm, tender muffins.

Light sour cream gives these a soft, moist crumb without the heaviness of oil or a lot of butter. A quarter teaspoon of nutmeg is the quiet detail that makes them smell like something from a bakery when you open the oven door.

They bake at high heat for just 15 minutes, so the tops get a nice golden dome while the inside stays fluffy.

Variations

• Swap the sugar for your preferred non-nutritive sweetener to keep these diabetic-friendly.
• Use buttermilk in place of the sour cream for a lighter, tangier muffin.
• Fold in a handful of blueberries or a spoonful of jam into the center of each muffin before baking.

Pro Tips

• Cream the margarine and sour cream together thoroughly before adding anything else. This base sets up the tender texture.
• Alternate adding the dry ingredients and the egg to avoid overworking the batter.
• Fill the muffin tins about two-thirds full. These rise quite a bit in the hot oven.