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Nutmeg Sour Cream Muffins

Total Time

Prep/Total Time: 25 min.


9 muffins

In Pine Island, Minnesota, Pat Walter stirs up these moist, fluffy muffins as a speedy accompaniment to a salad lunch. A sprinkling of sugar and nutmeg creates the tempting topping.


  • 1 large egg
  • 1 cup sour cream
  • 1/2 cup plus 1 teaspoon sugar, divided
  • 2 tablespoons shortening
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg


  1. In a bowl, beat egg until light and fluffy. Add sour cream, 1/2 cup sugar and shortening; beat well. Combine the flour, baking powder, baking soda and salt; stir into sour cream mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over muffins. Bake at 400° for 15 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

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