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Brown Butter Sour Cream Spice Muffins

Brown Butter Sour Cream Spice Muffins are a delightful combination of spices and brown butter. These may very well become your favorite muffins!

Brown Butter Sour Cream Spice Muffins in a white tray

There’s something so comforting about baked goods with plenty of spices. Something magical happens when cinnamon, nutmeg, and their friends show up for the baking party. From the flavor to the aroma, those kinds of baked goods just make me want to curl up with a cozy blanket and dig in!

Brown Butter Sour Cream Spice Muffins on a white plate

These Brown Butter Sour Cream Spice Muffins are a simple celebration of your favorite blend of spices. They mix quickly and easily with ingredients you’re likely already to have in your kitchen. Combined with brown butter to add a nutty flavor and just the right amount of sweetness, these muffins are absolutely delightful.

The blend of spices in this recipe is one of my favorites. If you have a favorite blend, feel free to use that instead. Just use about the same total amount of spice in the recipe. I most often use Vietnamese cinnamon, which has a stronger flavor than other cinnamons. If you’re using a different kind but like big cinnamon flavor, just add a pinch more.

At first glance, these are some fairly, well, beige muffins. For a little aesthetic interest, I like to top each with a pecan half. It makes them a little prettier and, of course, adds a bit more flavor plus a little crunch. They’re optional, too, if you prefer to bake without nuts.

Brown Butter Sour Cream Spice Muffins on a wooden surface

I also sprinkle turbinado sugar on top for a little sparkle and an extra bite of sweetness. Turbinado sugar is a less refined sugar that has a coarse texture and a brown color. I often use it as I would sanding sugar to sprinkle on top of baked goods. Either white sanding sugar or turbinado sugar will work just fine. I just prefer turbinado in this case because of the color.

These muffins are so soft and flavorful. They were an instant favorite with us. While they conjure thoughts of cool fall and winter days, I’d happily eat these any time of year. And I 100% plan to do that often!

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Brown Butter Sour Cream Spice Muffins

Yield 12 standard-size muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

There is so much amazing flavor in these Brown Butter Sour Cream Spice Muffins! They make such great treats for breakfast or a snack.

overhead view of Brown Butter Sour Cream Spice Muffins in a towel-line tray


  • 10 tablespoons (141g) unsalted butter
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) firmly packed light brown sugar
  • 2 large eggs
  • 3/4 cup (170g) sour cream
  • 1 teaspoon vanilla extract
  • 12 pecan halves, for garnish
  • 1 to 2 teaspoons turbinado sugar or other coarse sugar, for garnish


  1. Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.
  2. Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma. Set aside to cool slightly.
  3. Preheat oven to 350°F. Line or grease 12 standard muffin cups.
  4. Whisk together the flour, baking soda, baking powder, cinnamon, salt, nutmeg, ginger, cardamom, and allspice. Stir in the sugar and brown sugar. Make a well in the center of the mixture.
  5. Place the eggs in a small bowl and beat lightly. Add the cooled butter, sour cream, and vanilla, and stir to combine.
  6. Add the egg mixture to the well in the flour mixture. Stir just until combined.
  7. Transfer the batter to the prepared pan, using about 3 tablespoons of batter to fill each cup about 3/4 full. (I like to use a 3-tablespoon scoop for easy portioning.)
  8. Top each muffin with a pecan half and sprinkle with a pinch of turbinado sugar.
  9. Bake 14 to 16 minutes, or until a pick inserted into the center of a muffin comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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    4 Comments on “Brown Butter Sour Cream Spice Muffins”

  1. Perhaps I am not computer literate enough to know or find an access to printing your recipes. I see the FB link, Twitter, Pintrest, etc, but no where to just plain print. I don’t keep all of my recipes on the computer as many do. I like a hard copy in my hand in a plastic sleeve on the counter!!
    Can you please let me know the simplest way to save and/or print your great recipes?

  2. I made these yesterday and was a little surprised by the cooking time so I added a few minutes but didn’t check for doneness. They fell and were not fully cooked. I made them this morning and baked them at 425 for 5 minutes (creates a lovely crown) and then 15 minutes at 350. They turned out beautifully. Love your recipes! The brown butter in this one is so delicious!

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