Sour Cream Muffins

Sour Cream Muffins

These easy and delicious sour cream muffins are sure to be a hit with your family and friends.

I can’t quite wrap my head around the fact that my kids head back to school next week. One is starting high school (pardon me while I hyperventilate) and the other is starting second grade at a new school. We have lots of change this year when it comes to school, that’s for sure. One thing that doesn’t change though is the need for my kids to have a good breakfast.

School seems to be so intense these days, with so much to accomplish packed into every minute. The kids have to hit the ground running so to speak, and their bodies, and brains, need fuel to do so. Add in the fact that lunch period seems to get shorter and shorter, what is it now, 476 seconds? I never know how much food my girls will get to eat during their school day, so I try to really pack it in before I send them off.

My girls both LOVE muffins for or with their breakfast, so when Shamrock Farms asked me to share a fresh idea for back-to-school, muffins instantly came to mind. Not only do they make a quick and, if necessary, portable breakfast, but they also work great as a snack or addition to the lunchbox.

I’ve been making sour cream muffins since my oldest (did I mention high school?) daughter was just a toddler. My friend Meggan shared the recipe with me and I was hooked. They are a family favorite. Because I’m always looking for little ways to pack a bit more protein into the foods my daughters eat, I decided to shake up my sour cream muffins and make them with half Shamrock Sour Cream and half Shamrock Cottage Cheese. Delicious Shamrock Farms Cottage cheese has a whopping 13 grams of protein per serving, and I have really noticed with my girls that more protein equals better focus and energy.

These sour cream muffins turned out so well that I had to make them twice just to get photos of them for this post, they were devoured in no time. This recipe is so quick to throw together, you can make it all in one bowl and you don’t need a mixer. While I love to make these ahead of time, with a 30 minute head-start on the kids, I can make these fresh in the morning.

While this version is our most decadent, made with all-purpose four and chocolate chips, this recipe is so versatile. I often replace my all-purpose flour with white whole wheat flour, and you can swap the chocolate chips for blueberries or another fruit if you like. Once school starts up, life and schedules and routines get pretty crazy and complicated, so I’m all about keeping meals simple.

We love Shamrock Farms products here in our home. I still remember going on my daughter’s first grade field trip to visit Shamrock Farms. Their real, working dairy farm is even open to the public for tours October-May so that you can see firsthand their commitment to high-quality animal care so their cows stay happy and healthy.

Every Shamrock Farms product begins with pure, wholesome, nutritious milk with no added growth hormones. Their products go through rigorous purity testing, and are cold packaged and shipped to arrive fresh, fast and delicious. Their cottage cheese packs a powerful protein punch and their sour cream is smooth and creamy, perfect for topping or using in recipes.


Sour Cream Muffins

Easy and delicious sour cream muffins can be made with chocolate chips or blueberries.


  • 1-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup Shamrock Farms Sour Cream
  • 1/2 cup Shamrock Farms Cottage Cheese
  • 4 tablespoons butter (melted)
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips or berries
Read the whole recipe on Love From The Oven