Sour Cream And Herb Muffins Recipes

3-INGREDIENT SOUR CREAM MUFFINS

Steps:

• Preheat oven to 350° F. Line 9 standard-size muffin cups with paper liners; fill any empty muffin cups in the pan with water. Set aside.
• In a large bowl, combine the self-rising flour, melted butter and sour cream. Stir just until a thick dough comes together; do not over-mix.
• Spoon the batter into the prepared muffin cups, filling each cup to the top.
• Bake for 25-28 minutes, or until the tops are golden brown.
• Brush the warm muffins with 1 tablespoon of melted butter. Let cool for a few minutes in the pan, and then serve warm or transfer to a wire rack to cool completely.

HERB AND SOUR CREAM MUFFINS

Steps:

• 1. Position rack in center of the oven and preheat to 350 degrees F. Butter 12 regular size muffin cups or line with paper liners.
• 2. Whisk first 4 ingredients in a large bowl and blend well. Whisk buttermilk, eggs, sour cream and oil in a medium bowl; blending well. Then add fresh herbs and zest.
• 3. Combine buttermilk mixture with flour mixture and mix until just combined. Divide batter among prepared cups and brush tops lightly with melted butter..
• 4. Bake muffins 20 minutes. Brush tops with butter. Continue baking until golden on top and toothpick inserted into center comes out clean., approx. 15 minutes longer. Turn muffins out onto a rack. Serve warm.

SOUR CREAM AND HERB MUFFINS

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with muffin papers. Whisk first 4 ingredients in large bowl to blend well. Whisk buttermilk, eggs, sour cream and oil in medium bowl to blend; whisk in herbs and lemon peel. Stir buttermilk mixture into flour mixture. Divide batter among prepared cups. Brush tops lightly with melted butter.
• Bake muffins 20 minutes. Brush tops with butter. Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer. Turn muffins out onto rack. Serve warm or at room temperature.

ITALIAN HERB MUFFINS

Steps:

• In a large bowl, combine the flour, cheese, sugar, Italian seasoning, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the butter and garlic powder. Serve with warm muffins.

SOURCREAM BERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
• Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
• Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

SOUR CREAM MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
• Beat egg in a small bowl; add sour cream and milk.
• Add to flour mixture, mixing just until moistened.
• Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
• Bake for 15 minutes or until lightly browned.

SOUR CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
• In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
• Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

SOUR CREAM BRAN MUFFINS

Steps:

• Cream together butter and brown sugar until the mixture is light and fluffy.
• Beat together egg, sour cream, and molasses. Stir in the raisins.
• In a bowl whisk together the flour, baking soda, salt, and bran.
• Add the dry ingredients to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.)
• Spoon into 12 paper lined muffin tins.
• Bake at 400°F oven for 15 to 20 minutes.
• I baked mine 6 at a time in the toaster oven -- took 15 minutes.