Quarantine Cooking: Sour Cream Muffins Recipe
Quarantine Cooking: Sour Cream Muffins Recipe - Today we're makin' muffins! And not just any muffins y'all...Delicious sour cream muffins!
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Sour Cream Blueberry muffins | How to make moist and fluffy blueberry muffins | Foodology
Learn how to make perfectly soft and moist Blueberry muffins with golden-brown top.
Ingredients Servings 6 prep time: 8mins cook time: 25mins
1 cup All-purpose flour +
1/2 tbsp for rolling berries
1/2 tsp baking powder
pinch of baking soda
1 large egg (room temperature)
1/2 cup granulated sugar
1/4 tsp fine salt
1/4 cup vegetable oil
1/2 tsp vanilla extract
1/2 cup sour cream
3/4 cup fresh berries
Bake with frozen blueberries- Just like fresh berries, toss frozen berries with flour to avoid sinking and increase the baking time to 10-15 minutes.
!! Baking time may vary from oven to oven. Remember to check your muffins after the first 15 minutes done.
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Peach Streusel Muffins | Sally's Baking Recipes
This peach muffin recipe uses my go-to base muffin batter. Top these buttery and cake-like muffins with brown sugar cinnamon streusel and don't forget to finish them off with a drizzle of vanilla icing. Of course both are completely optional if you prefer plain peach muffins.
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Sour Cream Blueberry Scones Recipe | Peaches and Cream
These scones turn out soft, light, and moist every time! The trick is sour cream and lots of butter!
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Ingredients:
2 cups flour
1 Tbl. baking powder
1 tsp. salt
1/3 cup powdered sugar
1/2 cup cold butter
1 egg, beaten
3/4 cups sour cream
1 Tbl. heavy whipping cream
1 cup blueberries
Oven: 400* Fahrenheit
Peach Crumble Muffins Recipe
These Peach Crumble Muffins are simply amazing. Soft and moist inside, full of peach pieces, with crispy crumble on top, are by far one of the best treats you can get alongside your morning coffee.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12-14 muffins
1 pound (450g), about 3 peaches, peeled and diced
Crumb Topping
1/2 cup (100g) packed brown sugar
2/3 cup (85g) all purpose flour
1/4 cup (60g) butter, melted
1 teaspoons (3g) cinnamon
Muffin Batter
1 stick (110g) butter, room temperature
2/3 cup (135g) sugar
1 tsp (4g) baking powder
1 tsp (6g) baking soda
2 eggs
1/4 tsp (2g) salt
1 tsp (5g) vanilla extract
½ tsp (1g) cinnamon
1 3/4 cups (220g) all-purpose flour
1/3 cup (80g) sour cream
1/4 cup (60ml) milk
1. Preheat the oven to 350F (180C) and line a muffin pan with paper liners.
2. Prepare the crumble topping: In a bowl, combine sugar with flour and cinnamon. Add melted butter and stir with a fork to combine. Set aside.
3. In a medium bowl mix flour with salt, cinnamon, baking powder and baking soda.
4. In a mixing bowl cream butter and sugar until creamy, light and fluffy. Add eggs, one at a time, vanilla extract, sour cream, milk and mix to combine. Add flour mixture and mix until well incorporated.
5. Incorporate peaches with a rubber spatula.
6. Spoon batter evenly among liners, up to the top. Add a tablespoon of crumble on top of each muffin.
7. Bake for about 25-30 minutes until golden brown. Transfer to wire rack to cool completely.
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Peach Cobbler Cupcakes | Food Network
A crunchy crumble topping and juicy peaches deliver a taste of summer.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Recipe courtesy of Food Network Kitchen
Total: 2 hr 20 min
Active: 45 min
Yield: 12 cupcakes
Level: Easy
Ingredients
Baking spray with flour, for spraying the tin
1/2 cup pecan halves
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2/3 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1/2 teaspoon lemon zest plus 1 tablespoon lemon juice (from about 1/2 lemon)
1/3 cup sour cream
24 frozen peach wedges, thawed and patted dry
1/4 cup peach preserves
Pecan Crumble:
1/3 cup all-purpose flour
1/3 cup pecan halves, chopped
1/4 cup light brown sugar
4 tablespoons unsalted butter, melted
Pinch fine salt
Cream Topping:
1 cup heavy cream
1/4 cup sour cream
1 tablespoon confectioners' sugar
Directions
For the cupcakes: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners and spray the top of the tin lightly with baking spray.
Spread the pecans out on a baking sheet and bake until nicely toasted, 8 to 10 minutes. Allow to cool, then pulse in a food processor until finely ground. Add the flour, baking powder, baking soda and salt and pulse to combine. Set aside.
Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Beat on medium-high speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest. Adjust the speed to low and add the flour mixture and sour cream in alternating batches, beginning and ending with the flour.
Divide the batter evenly in the tin, filling each cup about two-thirds full. Top each with 2 peach wedges. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
Combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through. Generously brush the top of each cupcake with the preserves.
For the pecan crumble: Combine the flour, pecans, brown sugar, butter and salt in a bowl. Spread the mixture out on a rimmed baking sheet and bake until golden, about 15 minutes, rotating the baking sheet about halfway through. Allow to cool completely, then crumble.
For the cream topping: Combine the heavy cream, sour cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff peaks form, about 4 minutes.
Top each cupcake with the cream topping and sprinkle with the pecan crumble. Serve immediately.
Cook's Note
If you'd like, double the recipe for the crumble and keep it on hand to sprinkle over yogurt or ice cream. Store in an airtight container.
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Peach Cobbler Cupcakes | Food Network