Soft & moist spice muffins made with brown sugar & sour cream. This one-bowl recipe is so simple and easy to make and is ready in 30 minutes!
Homemade Spice Muffins
You can adapt these spice muffins to suit your tastes by adding any kind of spice that you want! Here’s a list:
- Ground ginger
- Ground cloves
- Pumpkin pie spice
- Ground cinnamon
- Apple pie spice
- Ground nutmeg
I went with cinnamon and nutmeg because those are my favorites and so naturally they’re included in the recipe.
Just remember to keep in mind that some spices are stronger than others so be careful how much of each you add! I recommend sticking to the ones that you’re familiar with.
Brown Sugar Spice Muffins
I used only brown sugar for this recipe because brown sugar and spice is just a classic and also to ensure that the muffins would be flavorful. The darker the sugar, the more flavorful they’ll be.
I love brown sugar muffins.
I tried these with a ¼ cup less sugar and they were a little under sweetened. So I had to go with a full cup. But if you would prefer them to be just lightly sweetened feel free to reduce it.
Sour Cream Muffins
Since the sour cream is so creamy and high in fat it adds moisture and flavor to the muffins. It also makes them very soft which I love. Sour cream muffins are the best!
I had to add a little bit of milk to the batter though because it was a tad bit too thick. With the milk added it’s the perfect consistency and it prevents the muffins from being too dense.
You can replace the sour cream in this recipe with full-fat greek yogurt. The low fat kind may work as well but I’ve never tried it.
Since either ingredient can be used, I guess this makes these greek yogurt muffins too.
These sour cream spice muffins are made with oil, not butter, because although butter would add even more richness and flavor, it’s heavier than oil, and I wanted them to be as moist as possible while also being light and tender.
There’s quite a bit of baking soda and baking powder in this recipe and it’s definitely needed in order for the muffins to rise and have perfectly domed tops. But don’t worry; you can’t taste any of it. The acidity of the sour cream and brown sugar takes care of that.
The texture of these sour cream spice muffins is just perfect. They have slightly crisp exteriors and they’re so soft, fluffy, and moist on the inside. And because of the brown sugar and spices, they’re packed with flavor.
I love having them warm but they taste great fully cooled as well. I find that they taste even more delicious the next day because the flavors meld and the spices are stronger.
There’s something about these spice muffins that’s really nostalgic. They smell amazing, like the holidays.
Brown Sugar Sour Cream Spice Muffins
- 1 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup full-fat sour cream
- 1/2 cup vegetable oil
- 2 eggs
- 1/3 cup milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- Preheat oven to 350°F. Spray muffin pan with nonstick cooking spray or grease with oil.
- In a large bowl combine the brown sugar, baking powder, baking soda, salt, and spices.
- Add the sour cream and mix well.
- Beat in the oil and eggs.
- Stir in the milk and vanilla extract.
- Add the flour and gently mix until fully incorporated. Do not overmix.
- Scoop the batter into the muffin pan dividing it evenly between the cups.
- Bake for 18 – 19 minutes until toothpick inserted in the center comes out clean or with a couple of crumbs.
- Cool in pan 5 minutes then remove. Enjoy while warm or cooled completely.
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