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).
Melt butter.
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.
