Sour Cream Muffins


No fuss, no fail bread for all your holiday meals!

Brunches, Lunches, and Dinners, these muffins fit the bill!

As the holidays approach, maybe you’ve added Sister Schubert’s Yeast Rolls to your grocery list and if you have, that’s a great choice. We love Sister Schubert’s. If, however, you want to make something yummy from scratch that everyone will love just as much if not more, I’ve got just the thing. Charlotte friends know this recipe well … Sour Cream Muffins.

Sour Cream Muffins are part biscuit in texture and part muffin in shape. The best part is they are so delicious! I take that back. The best part is that they are so easy! No kneading the dough and letting it rise … all of that sounds very scary to me. You simply mix the three ingredients — that’s right — just three — drop into a mini muffin pan, and bake. You are ready to serve your guests a melt in your mouth muffin that’s really a biscuit disguised as a muffin. They are so buttery, no butter needed on the table. You can even add shredded cheddar cheese if you’d like!

Don’t be surprised when your house guests are warming for breakfast the next morning!

Happy holidays!

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Sour Cream Muffins

Add 1 cup of finely shredded cheddar cheese if you’d like!

Yields 24          In Order to Serve, Christ Episcopal Church


2 cups self-rising flour
¾ cup butter, melted
8 oz sour cream


Combine all ingredients. Spoon into small ungreased muffin tins.

Bake at 350° for 30 min.



  • Recipe may be prepared earlier in the day. Cool and wrap in
    aluminum foil.
  • Warm in warming drawer or low oven before serving.


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