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Sour Cream Muffins Recipe

Sour Cream Muffins

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Average Rating:

Total Reviews: 400

Showing 71-80 of 400

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  • on October 28, 2009

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    Buttermilk - 1 cup of whole milk and 2 tablespoons of white vinegar, then let stand for 5 minutes.

    Sour Cream- 3/4 cup of plain yogurt and 1/3 cup of melted butter. Combine and place in the refrigerator.

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  • on October 28, 2009

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    These little muffins were perfect! Anyone who says they tasted awful did not prepare them correctly - more like a biscuit than a muffin tho, so maybe their expectations were not met for that reason - but these were exactly what I was looking for to go with my 15-Bean Soup, and they did not disappoint - best of all is the fact that there are only three ingredients which everyone has on hand. I baked them in a 24-mini-muffin pan for 18 minutes which was just right.

    These could easily be enhanced by adding diced jalapenos, or cheese, or dried cranberries, or sliced almonds + almond flavor, etc.

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  • on October 27, 2009

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    alittle to flour tasting, and took over 1/2 hr. to bake. but i love them with jam or honey. your so cute....keep going:

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  • on October 27, 2009

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    These were great tips for sour cream and buttermilk subsitutions, but i didn't write them down, did anyone get these? No video on this episode. thanks if anyone did

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  • on July 25, 2009

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    ...Tastes too much like flour...added frozen blueberries and raspberries which added a little flavor...My taste buds want me to still cut down on the flour taste. Good as a side 'bread' for flavor-filled recipes.

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  • on June 14, 2009

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    When my mom and I saw this on tfnw we made some right then. The catch was we had no plain sour cream so we used french onion and cheddar cheese. Needless to say, that we at the majority of the muffins between us. So now we use flavored sour cream and everyone loves them. so if you have a theme for the night, say mexican, get the tex-mex sour cream from the grocer and make every one think Paula stopped by to bake with you. ;

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  • on June 05, 2009

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    Oh gosh, so fattening! And I had already cut the butter down to 1 1/2 sticks already. Also added 2 tablespoon sugar per other comments, and couldn't tell if it helped or not. Overall, simple and good, but full of fat with an overly strong butter flavor. Would be good with a light soup, but don't pair it with a heavy dinner. I was only able to get 9 muffins out of the batter, using an ice-cream scoop - so either my scoop was too big, or the batter makes a little less than indicated. Definitely opt to make mini-muffins, cause bite-size would be a lot tastier and might trick your mind into thinking its not so bad.

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  • on May 13, 2009

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    Sorry Paula these muffins were just terrible. They have no flavor what so ever. They are just grease balls. Too bad as they couldn't be easier to make. We each tried one but didn't finish and threw the rest in the trash. Will not make again nor reccomend.

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  • on May 12, 2009

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    Sorry, Paula and fans, but these muffins were a real clunker when I made them for Mother's Day. They look great. They couldn't be easier to put togther but the flavor just isn't there and the consistency is too dense. No one had a second one and no one finished their first one. I was extremely disappointed. I suggest you do not waste your time and money; stick with tried and true buttermilk buscuits or biscuits of that type.

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  • on May 11, 2009

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    It's so easyy to make. I've made them several times for different occasions and the "muffins" always get a great response. I like to add things like cheese, bacon bits or chives for an extra flavor. They are more of a dinner time biscuit, though.

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