A Note on This Recipe
Single-serving muffins run into a math problem, one egg is simply too much for one muffin’s worth of batter. So these go eggless instead, and sour cream steps in to do the work, keeping the texture soft, fluffy, and moist.
Its creamy texture adds richness and moisture without egg and milk, both of which can cause uneven cooking in the microwave. A small cup, in the 5 oz range, keeps the muffin from overcooking at the edges and turning dry or dense before the center is done.
The order matters too. Melt the butter first, then stir in the sugar, then the sour cream, that way the sugar fully dissolves into the butter before anything else joins the mix.
Banana Mug Muffin
Prepare the Batter
Melt the unsalted butter in a small microwave-safe cup (about 5 oz). While still hot, add the sugar and mix to dissolve. Add the sour cream and mix until smooth and creamy. Add the banana and mash until fully blended. Add the dry ingredients and mix until no streaks of flour remain, being careful not to overmix. Stir in the chopped walnuts.
Microwave
Microwave for about 1 minute, then an additional 10 seconds, or until set. Adjust cooking time based on your microwave’s wattage. Remove and garnish with banana slices.
Blueberry Mug Muffin
Prepare the Batter
Melt the unsalted butter in a small microwave-safe cup (about 5 oz). While still hot, add the sugar and mix to dissolve. Add the sour cream and vanilla extract, and mix until smooth and creamy. Add the dry ingredients and mix until no streaks of flour remain, being careful not to overmix. Stir in the blueberries.
Microwave
Microwave for about 1 minute, then an additional 10 seconds, or until set. Adjust cooking time based on your microwave’s wattage. Remove and garnish with blueberries.
Chocolate Mug Muffin
Prepare the Batter
Melt the unsalted butter in a small microwave-safe cup (about 5 oz). While still hot, add the sugar and mix to dissolve. Add the sour cream and vanilla extract, and mix until smooth and creamy. Add the dry ingredients and mix until no streaks of flour remain, being careful not to overmix. Stir in the chocolate chips.
Note: If the batter looks too thick, stir in a splash of milk to loosen it. Do not overmix.
Microwave
Microwave for about 1 minute, then an additional 10 seconds, or until set. Adjust cooking time based on your microwave’s wattage. Remove and garnish with chocolate chips.
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp sugar
- 2 tbsp sour cream
- 1 tbsp banana mashed
- 3 tbsp all-purpose flour
- ¼ tsp baking powder
- ¼ tsp cinnamon powder
- A tiny pinch of salt
- 1 tbsp chopped walnuts
- 1 tbsp unsalted butter
- 1 tbsp sugar
- 2 tbsp sour cream
- ¼ tsp vanilla extract
- 3 tbsp all-purpose flour
- ¼ tsp baking powder
- A tiny pinch of salt
- 1 tbsp fresh or frozen blueberries
- 1 tbsp unsalted butter
- 1 tbsp sugar
- 2 tbsp sour cream
- ¼ tsp vanilla extract optional
- 2 tbsp all-purpose flour
- 1 tbsp unsweetened cocoa powder
- ¼ tsp baking powder
- A tiny pinch of salt
- 1 tbsp chocolate chips
Instructions
- Melt the butter in a microwave-safe mug (about 5 oz).
- While still hot, stir in the sugar until dissolved, then mix in the sour cream until smooth.
- Mash in the banana until fully blended.
- Add the dry ingredients and mix until no flour streaks remain. Do not overmix.
- Fold in the chopped walnuts.
- Microwave for about 1 minute, then an additional 10 seconds, or until the top looks set.
- Garnish with extra toppings and enjoy immediately.
- Melt the butter in a microwave-safe mug (about 5 oz).
- While still hot, stir in the sugar until dissolved, then mix in the sour cream until smooth.
- Stir in the vanilla extract.
- Add the dry ingredients and mix until no flour streaks remain. Do not overmix.
- Fold in the blueberries.
- Microwave for about 1 minute, then an additional 10 seconds, or until the top looks set.
- Garnish with extra toppings and enjoy immediately.
- Melt the butter in a microwave-safe mug (about 5 oz).
- While still hot, stir in the sugar until dissolved, then mix in the sour cream until smooth.
- Stir in the vanilla extract.
- Add the dry ingredients and mix until no flour streaks remain. If the batter looks too thick, stir in a splash of milk to loosen it. Do not overmix.
- Fold in the chocolate chips.
- Microwave for about 1 minute, then an additional 10 seconds, or until the top looks set.
- Garnish with extra toppings and enjoy immediately.
Watch the Recipe
Notes
- Microwave wattages vary, so keep an eye on your muffin the first time you make it — start checking at the 1-minute mark. The muffin is done when the top looks set and no longer wet.
- Best enjoyed immediately while warm and fluffy.
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