My Fall time homemade jumbo spice muffins recipe with sour cream; easy to make and ready in less than 45 minutes. Adjust the spices to your liking and enjoy.
Hands up if you bought a jumbo muffin pan and are committed to using it! 🖐️ Last year, I swore that I would develop more recipes for this thing and that’s what I’m doing. I love baking in Autumn so spice muffins it is.
Another Fall recipe: Apple Loaf
Spice Muffins made with Sour Cream
These muffins are actually adapted from my jumbo choc chip version made with butter, oil, and sour cream; a killer combo.
I intended on just removing the chocolate chips from the recipe and adding spices but I know that from past experience, when you do this, you are removing moisture. So I had to add an extra egg and a little bit more milk to keep these muffins moist and flavorful.
I know that if you’re here you already have a good idea of what sour cream does to baked goods. It brings the richness, the body, the flavor. We need it. We love it.
Check out the texture:
So soft, a little cake-spongey, and slightly crisp on the outside.
The sugar on top gives them that little extra somethin’ somethin’. So don’t skip that.
Use the Spices that you love
The spices I used are cinnamon, ginger, and nutmeg. Use whatever you want. Pumpkin pie spice would go super well with these. Cardamom too.
These muffins taste old-fashioned and they look that way too. They’ve got that deep-brown rustic look with the high-top crackly domes. I wish you could smell them.
They are cozy and warm; something you crave when it’s cold outside, when it’s the holidays.
I really tried to capture that in my photos. I was going for a woodsy cabin café type of vibe. What do you think?
More Recipes for you Spice Lovers
Healthy Spiced Quick Bread.
I used to make this every week. It’s a dairy-free, whole wheat recipe that doesn’t even taste like one. If you’re on the fence about baking with whole wheat flour, start with this!
Dark Brown Sugar Buttermilk Spice Loaf.
My family and I devoured this one!
Gingerbread Loaf.
This recipe also calls for sour cream and it is so good with the glaze on top.
I have Brown Sugar Sour Cream Spice Muffins, too! This recipe came about just from playing around. Check out the reviews for it here. And Snickerdoodles without Cream of Tartar as well.
This is not a make-ahead recipe, people. You bake ‘em and you grab ‘em while they’re hot. I highly, highly recommend eating them freshly baked.
Now, dust off your jumbo muffin pan and get to baking!
Follow Beat Bake Eat
for more easy baking recipes! 
PINTEREST | FACEBOOK
INSTAGRAM | TWITTER
Jumbo Sour Cream Spice Muffins
Click the stars to rate!
Ingredients
- 1/2 cup (102g) granulated white sugar
- 1/3 cup (71g) light or dark brown sugar, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup sour cream (123g), around 14% milkfat
- 1/4 cup unsalted butter (57g), softened
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 1/4 cups (152g) all-purpose/plain flour
- Coarse sugar, for sprinkling on top
Instructions
- Preheat the oven to 400°F (205°C); standard conventional (no-fan) oven.
- To a medium mixing bowl, combine both sugars, baking soda, baking powder, salt, and spices.1/2 cup (102g) granulated white sugar, 1/3 cup (71g) light or dark brown sugar, packed, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1/2 tablespoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
- Add the sour cream and butter and mix well until fully combined.1/2 cup sour cream (123g), around 14% milkfat, 1/4 cup unsalted butter (57g), softened
- Beat in the eggs, milk, oil, and vanilla.2 eggs, 2 tablespoons milk, 2 tablespoons vegetable oil, 1 teaspoon pure vanilla extract
- Add the flour and mix slowly until fully incorporated.1 1/4 cups (152g) all-purpose/plain flour
- Spray the jumbo muffin pan with nonstick cooking spray or grease with oil.
- Divide the batter evenly among the muffin cups.
- Sprinkle each muffin with a pinch of coarse sugar or regular white sugar.
- Bake for 19 - 20 minutes until the centers are no longer visibly raw and a toothpick inserted comes out clean or with baked crumbs.
- Cool in pan for 4 minutes then remove. Best served warm!
Notes
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.
