These Butter Muffins are incredibly easy to make, have only three ingredients, and really taste like biscuits. I like that I can get the biscuit taste with the consistency of a muffin and the bonus of no rolling pin required! They’re great with butter and a little honey or jelly. Next time you want an easy mess-free breakfast biscuit, try these!
Difficulty: Easy… really, really easy
Source: Southern Living from November 2000
8 ounces sour cream
1 cup (2 sticks) melted butter
2 cups self-rising flour
Yes, that’s it – only 3 ingredients!
Preheat oven to 350 degrees (or 325 convection).
Stir all three ingredients until just blended. It’s that simple!
Lightly spray muffin tin with cooking spray. Spoon batter into muffin tins.
I had enough leftover batter for 2-3 muffins after filling my 12-muffin tin and baked the leftover batter in greased ramekins.
The original recipe notes that it makes 36 mini muffins. Bake for 25 minutes or until lightly browned.