Sometimes it’s nice to have a simple, yet delicious, recipe on hand for times when you want to make a meal just a little bit more special. These Southern butter muffins only take 4 ingredients to prepare, but add so much to a meal. They have a lovely taste and texture that will have everyone at the table reaching for more.
These muffins are great with jam and get their flavor from sour cream and butter. They’re also a great side dish for soups and chili because they can stand up to being dunked. This is because the Southern butter muffins have a unique texture that is halfway between biscuits and muffins.
1 teaspoon sugar
1 cup butter, room temperature
1 cup sour cream
2 cups self-rising flour
Preheat oven to 350˚. Grease muffin pans, enough for either 36 mini muffins or 12 regular sized muffins
Blend all ingredients together using a hand mixer. Batter will be thick.
Place into muffin pans- either by rounded teaspoonfuls for mini muffins or using an ice cream scoopful for each regular muffin.
Bake mini muffin pan for 10-12 minutes or until toothpick comes out clean. Bake regular muffin pan for 12-16 minutes or until toothpick comes out clean. Muffins should be light golden brown in color.