Description
Moist, buttery, and unbelievably easy to make, these savory sour cream muffins call for just three ingredients and ar perfect for breakfast, dinner, or a quick snack.
Ingredients
- 2 cups self-rising flour
- 2 cups sour cream
- 2 sticks butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and let it heat while you prepare the batter. No need to grease the muffin pan or use liners since the butter in the batter prevents sticking, but liners can be used if preferred.
- In a medium bowl, stir together the sour cream and melted butter.
- Add self-rising flour to a large bowl, then pour the wet ingredients into the dry. Stir until just combined — overmixing can make the muffins dense. If adding cheese, herbs, or other mix-ins, fold them in gently.
- Fill each muffin cup about three-quarters full.
- Bake on the middle rack for 20 to 30 minutes, checking at the 20-minute mark. The tops should be golden and spring back when lightly pressed.
- Let the muffins cool for a few minutes before serving. They’re best enjoyed warm!
Notes
- These muffins are so moist that the inside might feel a little “wet” — don’t worry, that’s the texture you want!
- Prep Time: 10
- Cook Time: 30
- Category: Eat
- Method: Bake
- Cuisine: Breads & Biscuits
