Sour Cream Muffins

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These are the best and easiest muffins to make. My 11 year old daughter even made them and they were wonderful! Will try a few add in's next time like cheese or blueberries even.
Tressie...perhaps you used all purpose flour instead of self rising ? Makes a huge difference.

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I think some ingredients were omitted. I got the recipe from the TV and then checked it at the website. I followed the recipe exactly. They were awful. They didn't rise and they tasted like ROUX. Think about it: The main ingredients are flour and butter, which are the only ingredients for a ROUX.

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I made these muffins and they are DELICIOUS!.yes i would make them again. :
Very easy to make.

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Without a doubt, this must be the easiest bread product I've ever made--and certainly one of the tastiest. Of course, it's no wonder they taste so good, considering how much butter they contain! The only change I made to the recipe is adding one tablespoon of sugar. I'm not sure that miniscule amount was worth adding, considering the resulting muffins were by no means sweet. Actually, the flavor and texture remind me more of drop biscuits than muffins. Still, though, they were quite good, and I'll definitely make them again.

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I had my 19 year old daughter make these for our Easter dinner. I had her add about a 1/2 C of shredded cheddar. She couldn't believe how easy they were. There were 3 kinds of rolls at our dinner and these got scarfed up right away!

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I made these for Easter Lunch. What a hit. I was making so many things the night before, and this simple recipe with such a great flavor was exactly what I was looking for! They are very rich, one muffin/biscuit is very filling!

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I was looking for something quick and yummy, this was it. I followed this recipe just as Paula said except I added 1 tablespoon of sugar. The family and friends loved it. I will bake these again and again.

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Tried this recipe using two different approaches. First was sweet - followed basic dough recipe and then sprinkled tops of muffins with raw sugar. Bake time was 20 minutes precisely. Then switched to savory - same basic dough but added the following: scant 1/2 tsp salt; 1 tsp dried chives; 3/4 cup shredded cheddar cheese. Bake time was the same. Both approaches were winners! Thanks, Paula - your comments at the end of the Bag Lady episode about not giving up on a dream really helped!

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The recipe is soooooooooo easy! I followed the recipes as it relates to size making 12 they were still very small. The flavors are good but I?m sure there are recipes with a little more ingredients. Texture very crumbly will fall apart. My muffins did not look as good as Paula?s I recommend for a quick item, but will explore a little better muffin.

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and they were okay. I cooked them for 30 min. Next time I will try 35 min. add a bit of salt and a bit of sugar and some fresh fruit and cutting back on the butter. As for being grease balls and horrible or awful, I wouldn't go that far!

To all you chefwannabes who criticized this recipe, you most likely have no formal training, or you wouldn't be writing what you did, much less preparing it. Professionals don't criticize this recipe the way you have, but instead offered suggestions on making this recipe that was more to your liking. Culinarians have a code of honor which we follow - maybe you might want to take a glance at it and not only apply it to your "cooking lives" as well as your cooking skills or thereof, as well as your DAILY lives.

I'll be making these again with a few minor adjustments.