Have lots of sour cream and no idea what to do with it? Make these sour cream muffins with a nice creamy soup, and you’ll be in heaven.
They crumble well enough to be yummy chunks in your soup, if you wish. I wish I could take credit for this, but it’s a classic Paul Dean recipe I’ve seen a few times on Food Network.
It became a family favorite during the winter. Since I make a soup recipe almost every week, we always need a bread or cracker to go with it.
These sour cream muffins were an option that everyone seemed to enjoy. We’re not strangers to unique muffin ideas — hello, easy yogurt muffins — and these didn’t fail us.
The Best Soups For Sour Cream Muffins
Oh yes. We have to talk about the soups that work best with these easy muffins! We love having our cream of carrot soup with these, since you also use sour cream in the recipe.
Our spinach soup recipe is super easy, which pairs well with this easy muffin recipe. I mean, you make the soup in the blender. Talk about simple!
If you want a heartier soup for dinner, try our black bean soup. We usually pair it with cornbread, but sour cream muffins are a welcome change to the usual duo.
Sour Cream Muffins
2 cups self rising flour (2 cups flour, 3 tsps baking powder and 2 tsp salt)
2 sticks butter, melted
1/2 pint sour cream
Preheat oven to 350 degrees.
Combine all ingredients and spoon into small, ungreased muffin tins.
Bake for 20 to 30 minutes.
If you don’t have a mini muffin tin, you can use a regular one but let the muffins cook, without peeking, for a full 30 minutes.
If they aren’t brown yet, give them about 7 more minutes.
Once brown, take out of muffin tin and serve.