cake mix muffins with sour cream
Preheat oven to 375 degrees. Mix dry cake mix dont follow directions on the box baking powder flour milk oil and eggs together thoroughly.
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Lightly grease a muffin tin or line with paper cups.
. In a mixer add the butter 1 12 sticks- room temperature and sugar and cream together. Fill greased or paper-lined muffin cups two-thirds full. Stir in flour baking powder and baking soda until combined.
Sprinkle surface of batter with remaining brown sugar mixture. Make your muffin batter in a mixing bowl by beating together butter brown sugar sour cream granulated sugar vanilla and eggs using an electric hand mixer until light and creamy. Add in butter and combine fully.
Add the sour cream until combined. Sift in the dry ingredients into the wet ingredients and stir until well incorporated. Reserve 3 tablespoons of the brown sugar mixture in a small bowl and set aside.
Prepare baking tins with liners. Combine the flour baking powder and salt in a large bowl stirring well with a whisk. Keeping the mixer on a low speed slowly add in the sour cream and vanilla and finally the flour mixture and mix until fully combined but being careful not to over mix the batter.
Fold in the blueberries reserving a few to sprinkle on top very gently only stirring a couple of times so that your batter doesnt turn bluepurple. In a large bowl combine the flour sugar cocoa baking soda and salt. In another bowl whisk the eggs sour cream water milk oil and vanilla.
In a small bowl whisk together the brown sugar and cinnamon until fully combined set aside. In a large bowl combine cake mix instant pudding mix eggs sour cream vegetable oil milk vanilla and salt to the same bowl. Fold in chocolate chips.
In the bowl of stand mixer beat together softened butter oil and sugar and mix well. Bake at 325 for 20-25 minutes or until a toothpick comes out clean. In a large bowl whisk together vegetable oil granulated sugar eggs milk vanilla extract and sour cream until well combined.
In a separate mixing bowl beat cream cheese with sugar and egg until light and fluffy about 3-5 minutes. Add the vanilla and mix. Bake for 23-27 minutes or until done.
Beat in sour cream water and vanilla. Fold in chocolate chips. A boxed cake may be elevated to a higher level by substituting other components such as oil for butter or milk for water.
Add the flour mixture to the sour cream mixture and mix until blended. Preheat oven to 350 degrees F. Top with remaining half of cake batter.
8oz 1 Cup Sour Cream at room temperature Instructions Cinnamon Swirl Preheat the oven to 400F204C and line a muffin tin with liners or spray with non-stick spray. Add the eggs one at a time while mixing on low. Stir into dry ingredients just until moistened.
A moist and rich end product can be achieved by combining mayonnaise yogurt sour cream or frozen ice cream with boxed cake mix. For the topping mix sugars with cinnamon and salt. Preheat oven to 350 degrees F.
In a medium bowl mix all-purpose flour cocoa powder baking powder baking soda and salt until well combined. Then scrape the sides of the bowl to ensure. Pour batter into prepared muffin tins filling 34 of the way full.
Add the eggs one at a time mixing well after each egg is added.
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