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Breakfast for One

3 Microwave Mug Muffins

Fluffy, moist, and eggless — these microwave mug muffins are ready in minutes thanks to one secret ingredient: sour cream. Choose from banana walnut, blueberry, or chocolate chip, and enjoy a warm, bakery-style treat without turning on the oven.
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Yield: 1 Serving (per variation)
Total Time: 5 minutes

Ingredients
  

Banana Mug Muffin
  • 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
Blueberry Mug Muffin
  • 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
Chocolate Mug Muffin
  • 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

  1. Melt the butter in a microwave-safe mug (about 5 oz).
  2. While still hot, stir in the sugar until dissolved. Add the sour cream and mix until smooth. (Banana: mash in the banana. Blueberry & Chocolate: stir in the vanilla extract.)
  3. Add the dry ingredients and mix until no flour streaks remain. Do not overmix. (Chocolate: add cocoa powder).
  4. Fold in your mix-ins — walnuts, blueberries, or chocolate chips.
  5. Microwave for about 1 minute, then an additional 10 seconds, or until the top looks set.
  6. Garnish with a few 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.