Sour Cream and Herb Muffins Recipe

Name: Sour Cream and Herb Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups unbleached all purpose flour; 2 teaspoons baking powder; 1 1/4 teaspoons salt; 1/2 teaspoon baking soda; 1 cup buttermilk; 2 large eggs; 1/4 cup sour cream; 2 tablespoons olive oil; 1/4 cup chopped fresh chives or green onion tops; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh dill; 2 teaspoons chopped fresh marjoram; 1/2 teaspoon grated lemon peel; Melted butter

Servings: persons

2 1/4 cups unbleached all purpose flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/4 cup sour cream
2 tablespoons olive oil
1/4 cup chopped fresh chives or green onion tops
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh marjoram
1/2 teaspoon grated lemon peel
Melted butter

1
Position rack in center of oven and preheat to 350F.
2
Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with muffin papers.
3
Whisk first 4 ingredients in large bowl to blend well.
4
Whisk buttermilk, eggs, sour cream and oil in medium bowl to blend; whisk in herbs and lemon peel.
5
Stir buttermilk mixture into flour mixture.
6
Divide batter among prepared cups.
7
Brush tops lightly with melted butter.
8
Bake muffins 20 minutes.
9
Brush tops with butter.
10
Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer.
11
Turn muffins out onto rack.
12
Serve warm or at room temperature.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/4 cups unbleached all purpose flour, 2 teaspoons baking powder, 1 1/4 teaspoons salt, 1/2 teaspoon baking soda, and more.

Yes, Sour Cream and Herb Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream and Herb Muffins

How did you like this recipe?

Frequently Asked Questions