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Sour Cream Muffins Recipe

Sour Cream Muffins

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (400)

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Average Rating:

Total Reviews: 400

Showing 91-100 of 400

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  • on November 25, 2008

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    My husband said these are the best bisquits he's ever had.

    If you don't have self-rising flour add 3 tsp baking powder and 1/4 tsp salt to all purpose flour. Reverse if you bought self-rising flour and didn't like this recipe.

    PS - I dislike this new website.

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  • on November 23, 2008

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    I wanted to make these for Thanksgiving and thought i had better try then out first. They were easy and very very good and yes i will be doing them for Thanksgiving.

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  • on November 20, 2008

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    The formula for self rising flour is:
    1 1/2 teaspoons baking powder
    1/2 teaspoons salt
    1 cup all purpose flour

    It is very easy to make this up as needed. It is also more reliable than self rising, as the leavener (baking powder, has ashelf life of only six months after opening and you can never be sure how long it has been sitting on the grocers shelf. As always, check the date on the baking powder can before buying and discard six months after opening. I agree that these are more of a rich drop bisquit than a muffin but they are delicious. Try brushing them with a melted garlic and herb butter while warm. Yum yum!

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  • on November 19, 2008

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    I added sugar and blueberries and It was much better, I agree that they were more like biscuits.

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  • on November 19, 2008

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    I was interested in trying this recipe, but it doens't say whether to use salted or unsalted butter. Can anyone help?

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  • on November 19, 2008

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    Was sooo easy, and soooo good. I'm planning to make these to give out as a gift for my guests at Thanksgiving this year with Pumpkin butter. Love it!!!

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  • on November 18, 2008

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    These were amazing! They tasted sweet... which was a surprise. We slathered on some homemade apple butter and......... um um...UM!

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  • on October 28, 2008

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    Made these last night for a family dinner and served them with beef stew. Very easy to put together. They tasted great! Nice, crispy outer shell and soft, fluffy interior. Definitely a biscuit and not a muffin. I doubled the recipe as we were serving 9 people and got 5 dozen mini ones and 6 regular sized ones. After dinner, we only had a dozen minis left! Everyone really liked these. I did add 2 tablespoons of sugar in with the flour. Will definitely make these again!

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  • on August 16, 2008

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    My nine year old daughter and I made this quick and easy muffins for a family dinner. It doesn't get much easier than this and they had great flavor.

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  • on July 19, 2008

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    These muffins are so good they taste even better than most homemade biscuits. And they are so much easier to make than rolling out dough. Also, Paula is right, they don't even need any extra butter! That is a lot to say for her and me!

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