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.
These Sugar Topped Muffins are fluffy and moist with a simple flavor that complements any meal. And they’re very easy and quick to make… when I was in high school I used to make them while my mom made the rest of the meal. Also, I’ve included an alternate recipe at the bottom in case you don’t have buttermilk on hand.
Difficulty: Easy
Source: my mom, of course
1 3/4 cups flour
1/4 cup sugar (plus more for sprinkling on top)
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 egg, beaten
3/4 cup buttermilk
1/3 cup canola or vegetable oil
Preheat oven to 400 degrees (375 convection).
I forgot to include the egg in the ingredient pic!
Mix together dry ingredients in mixing bowl.
Make a hollow in the center.
Combine egg, milk, and oil.
Add all at once to hollow in dry ingredients.
Stir with spoon just enough to moisten dry ingredients. The batter should remain lumpy.
Line muffin tin with paper liners and fill two-thirds full. This recipe should make 12 muffins in a standard size muffin pan. As an aside, I really like light colored pans for baking. The dark pans are easier to find in stores but seem to burn things faster. And this one has the nice handles on the ends so you don’t mash a muffin with your hot pad when taking them out of the oven.
Sprinkle sugar on the batter in each muffin tin.
Bake for 12 minutes or until the tops of the muffins start to turn a tiny bit brown.
Variation: Sprinkle with cinnamon and sugar instead of plain sugar.
The Story: These muffins are in the cookbook my mom made with her friend Mary Elizabeth. There are lots of items with two different recipes in this book – our family recipe and Mary Elizabeth’s family recipe (i.e. Mother’s Rolls and Mammaw’s Rolls). There are a few items with two recipes from my mom, and Sugar Topped Muffins is one of these. This recipe is actually for Sugar Topped Muffins II, and it’s my favorite. The other (Sugar Topped Muffins I) is good as well but is a little more trouble and a little higher in fat. However, (and by the way, I cannot write “however,” without thinking of that teacher who always verbalized the comma – “However comma, we should consider….”) the Sugar Topped Muffins I recipe is handy if you don’t have buttermilk. It does involve some cutting of shortening, though. The recipe is below.
2 cups flour
2 1/2 teaspoons baking powder
1/4 cup sugar
3/4 teaspoon salt
1/2 cup shortening
1 egg, beaten
3/4 cup milk
Stir together dry ingredients. Cut in shortening with pastry blender or two knives until crumbs are the size of small peas. Make a hollow in the center. Combine egg and milk, and add them to dry ingredients. Stir until just mixed but still lumpy.
Line muffin tin with cupcake liners and fill 2/3 full with batter. Sprinkle tops of muffins with sugar or sugar and cinnamon. Bake in 400 degree oven for about 20 minutes or until done.
when it comes to food, it's good to be a bit picky
