Did you know that you can bake with sour milk? These light, flavorful muffins are the perfect way to use up milk that you’d otherwise throw away. And don’t worry, there’s nothing sour about the taste! Brown sugar, nutmeg and cinnamon make for a sweet muffin with a hint of spice. Customize the topping with chopped nuts, mini chocolate chips or your favorite baking chips!
(This is originally my mom’s recipe, and it’s one of her favorites!)
This is a simple recipe that doesn’t even require a stand mixer. Start by combining the flour, sugars, nutmeg, salt and oil. Make the muffins gluten free by using a 1 to 1 baking flour. The batter will be thick at first, like cookie dough.
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Measure out 1/2 cup of the batter and combine it in a separate bowl with the cinnamon and chocolate chips. This will be the topping. Feel free to substitute the chocolate chips for a different type of baking chip or chopped nuts. My mom likes to make these with chopped walnuts.
Note: If you don’t have sour milk, substitute buttermilk or add 1 tbsp of vinegar to regular milk and let it stand for 5 minutes.
Top each muffin with 1 to 2 tsp of the topping.
Bake the pans one at a time for 10 to 15 minutes, or until the tops are golden brown. Let the muffins rest in the pan for 5 minutes before removing to a wire rack to cool completely.
Store the muffins in an airtight container and enjoy! They also freeze well.
Tag me @rosesandwhiskers on Instagram if you try these sour milk muffins and use the hashtag #rosesandwhiskers. Happy baking! 🙂
Mom's Sour Milk Muffins
- 2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full muffins
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 1 tsp cinnamon
- 1/2 cup mini chocolate chips or substitute chopped walnuts or any desired topping
- 1 cup sour milk see recipe notes
- 1 large egg
- 2 tsp baking powder
- 1 tsp baking soda
- Preheat the oven to 375°F (190°C) and line muffin pans with baking cups. This recipe yields 20 to 24 muffins, so you'll need two standard-sized pans.
- In a large mixing bowl, combine the flour, sugars, nutmeg, salt and oil. Take out 1/2 cup of this mixture and combine in a small mixing bowl with the cinnamon and mini chocolate chips (or other add-in).
- Add the sour milk, egg, baking soda and baking powder to the original mixture and whisk together, making sure everything is well-combined.
- Fill each baking cup half full. Be careful not to overfill or the middles will sink in!
- Top each muffin with 1 to 2 tsp of the cinnamon mixture. Bake one pan at a time for 10 to 15 minutes, or until the tops are golden brown.
- Let the muffins rest in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container. These muffins also freeze well. Enjoy!