Buttery Sour Cream Muffins Recipe

4.5 3 2
Buttery Sour Cream Muffins Recipe
Buttery Sour Cream Muffins Recipe photo by Taste of Home
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Buttery Sour Cream Muffins Recipe

Read Reviews
4.5 3 2
Publisher Photo
“This quick recipe is ideal when you’re in a hurry,” says Mary Cleckley of Slaton, Texas. “It’s great with soup or beef stew.” These moist muffins are filled with rich buttery flavor and would also be nice served with fresh fruit.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup self-rising flour
  • 1/4 cup butter, melted
  • 1/4 cup sour cream
  • 1 tablespoon water

Directions

Preheat oven to 350°. In a small bowl, mix all ingredients just until moistened. Coat muffin cups with cooking spray; fill three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 3 servings.
Editor's Note: As a substitute for self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2 cup measuring cup. Add all-purpose flour to measure 1/2 cup.
Originally published as Buttery Sour Cream Muffins in Cooking for 2 Summer 2008, p60

Nutritional Facts

1 muffin: 272 calories, 22g fat (14g saturated fat), 61mg cholesterol, 459mg sodium, 16g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 1/2 cup self-rising flour
  • 1/4 cup butter, melted
  • 1/4 cup sour cream
  • 1 tablespoon water
  1. Preheat oven to 350°. In a small bowl, mix all ingredients just until moistened. Coat muffin cups with cooking spray; fill three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 3 servings.
Editor's Note: As a substitute for self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2 cup measuring cup. Add all-purpose flour to measure 1/2 cup.
Originally published as Buttery Sour Cream Muffins in Cooking for 2 Summer 2008, p60

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Reviews forButtery Sour Cream Muffins

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Robynxx User ID: 5289495 98902
Reviewed Jul. 16, 2010

"These were best right out of the oven! Buttery and soft, although the sour cream taste was odd - at first I thought I didn't like that but I ate three in a row! I doubled the recipe; I think you could probably use less butter because there was a pool of butter in the muffin tins that had leaked through the paper cups! Thanks for the simply yummy recipe!"

MY REVIEW
HDMac_WA User ID: 226085 78563
Reviewed Jan. 30, 2009

" I am not fond of self rising flour.  I am interested in these though.  I might make my own self rising flour with LESS salt or try subbing Bisquick mix.  Sounds llike it could be interchangeable in this recipe.  I will have to give them a try.  Also I think if I made my own self rising flour, I might use whole white wheat for more fiber. :)  just my thoughts! :) "

MY REVIEW
onemuffinmagic User ID: 527142 98462
Reviewed Jan. 30, 2009

"The muffins were very moist. They didn't have a lot of flavor on their own but when served with chili they seemed to fit nicely with one another."

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