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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 21-30 of 400

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  • on May 01, 2011

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    Needs something more because these are too bland and too floury tasting as is. Some salt may help. Dried herbs would help even better. Parmesan could be a good twist. I rolled the extra dough into balls mixed with shredded mozzarella. Those were really good!
    And I made them as biscuits. These are not muffins. Even the dough wasn't muffin texture..
    ...second take the net day: I added a dash of garlic salt and 3-4 tbs .parmesan romano powder mix and ahhhhh... so good.

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  • on April 09, 2011

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    Loved this recipe, family wants these muffins at least once a week.

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  • on April 07, 2011

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    I think these taste more like a biscuit. My husband is not a bread fan but ate 4 of these and said they would be good for biscuits and gravy.

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  • on April 03, 2011

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    Sinfully Delicious!!! Can't stop eating them!!

    UPDATE:USE 2 1/2 TEASPOONS BAKING SODA AND 3 TEASPOONS BAKING POWDER. THEN YOU GET THE RISE OUT OF THE MUFFIN. I FOOLED WITH RECIPE 3 TIMES TO GET IT RIGHT!

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  • on March 20, 2011

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    I tried these this morning looking for something to make hot and buttered out of the oven to.These sure did the trick. I have to say that they were more like a flaky biscuit than a muffin. I liked how easy they were and quick. I read the other reviews before I made them. I did not have self rising flour so I added 1 tbsp of baking powder and 1 tsp of baking soda. I also added 1/2 cup of sugar as I tend to have a sweet tooth. I also threw in a couple handfuls of dried cranberries.I used large muffin liners and filled them pretty full for 12 muffins. I poked in a couple more cranberries on top of each one and sprinkled with some sugar. I set the timer for 20 minutes and they were done. I was happy with the results and will certainly be adding this to my favorites.

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  • on January 07, 2011

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    These turned out ok. They came out flat but tasted ok. As soon as I checked the recipe, I knew exactly what I did wrong. I didn't use self-rising flour. I will definitely try it again with the self-rising flour.

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  • on January 07, 2011

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    These are wonderful but I cut the butter in half and substitue milk. I have used both cows milk and soy and both work well.

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  • on November 27, 2010

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    I also want to say, that you should never overmix dough, especially when it is used for biscuits, bread, cake etc. These remind me of Red Lobster's biscuits, minus the chedder(hmm...maybe i'll add cheese next time!. They are not going to be like a southern type buttermilk biscuit, so if you're looking for that, this recipe is not for you. Ms. Paula does have recipes for those type though.


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  • on November 23, 2010

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    Horrible. Followed the recipe exactly. Didn't rise, and tasted like buttery flour, as someone else said. Like eating a big glob of pie crust. Not like a muffin at all. Maybe it would be good for pie crust, but not muffins.

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  • on November 08, 2010

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    These are terrible. I strongly recommend against making these Sour Cream Muffins. They just taste like buttery flour. Very disappointing.

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