This is so easy it shouldn’t even count as a recipe. My mom has made these sour cream mini muffins for as long as I can remember. I think she got the recipe from a cookbook from Savannah. They literally only take three ingredients and are the perfect complement to any meal. They’re so light and buttery; it’s impossible to just eat one. I love to serve them alongside a big bowl of soup or chili. I’ve also made them for countless BBQs and potlucks. The leftovers make a great breakfast snack too! This recipe is easily doubled or tripled if you need to feed a crowd.
recipe makes 24 mini muffins
Ingredients
- 1 cup self rising flour
- 1 stick unsalted butter, melted (I’ve also used salted butter and it tastes fine)
- 1 cup sour cream (I typically use regular, but low fat is fine too)
Directions
- Preheat oven to 375.
- Add all ingredients to a mixing bowl and whisk to combine.
- Fill greased mini muffin tins with batter and bake for 15-18 minutes, until muffins are golden.
There you have it, the most delicious mini muffins in 20 minutes! Make a batch and let me know what you think!
Biscuits & blessings,
Leels
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