Trust us: Where baking is concerned, it doesn't even matter if you don't like sour cream. Its tangy flavour balances out sweetness, and the moisture it brings can't be beat. These strawberry sour cream muffins prove it.

This recipe’s not-so-secret ingredient seems to be a little polarizing: People either love sour cream, or can’t stand the very sight of it. If you fall in the latter camp, just hear us out. Because even if you’re not a fan of sour cream on its own, this ingredient is a true powerhouse when it comes to baking. Added to muffins, cakes and quick breads, sour cream provides incredible moisture, helping you to develop a tender crumb that can’t be matched by other fats or liquids. Plus, its slightly tangy flavor enhances sweetness, while its acidity helps to activate your rising agent (baking powder, baking soda, etc) to give your baked goods just the right amount of lift. The result? A soft, light texture and a depth of flavour that can’t be beat.

But don’t take our word for it: Try these strawberry sour cream muffins to witness the magic of sour cream in action.

Ingredients for Strawberry Sour Cream Muffins

2 1/4 cups all-purpose flour
3/4 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sour cream or plain yogurt
2 large eggs
1/4 cup milk
1/4 cup canola oil
1 cup chopped fresh strawberries (blueberries also work well!)

coarse sugar, for sprinkling (optional)

Instructions for Strawberry Sour Cream Muffins

  1. Preheat the oven to 350°F.
  2. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together sour cream or yogurt, eggs, milk and oil. Add the wet mixture to the dry ingredients and stir until almost combined. Add the strawberries and stir just until blended. (NOTE: If you really go to town on your stirring, you may end up with a very pink batter!)
  4. Divide the batter among paper-lined muffin cups. Sprinkle with coarse sugar, if using. Bake for 20-25 min, or until golden and springy to the touch. Tip the muffins in the pan to help steam escape.

Makes 1 dozen large or 3 dozen mini muffins.