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Buttery Sour Cream Muffins


  • 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.

Nutrition Facts

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


Average Rating: 4.5
  • Robynxx
    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!

  • HDMac_WA
    Dec 31, 1969

     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! :)

  • onemuffinmagic
    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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