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Sour Cream Muffin Recipe

RecipesCason Rainwater

Are you hungry yet?! All this cooking has me really looking forward to Thanksgiving with the fam! I am about to introduce you the one of my all time favorites. Sour cream muffins. Why I only get these ONCE out of 365 days is beyond me. They are super easy. They only have 3 ingredients. And they can be made ahead of time and frozen. SIGN. ME. UP. These sour cream muffins have been the bread to my family’s Thanksgiving dinner since before I was alive. (That’s a minimum of 30+ years y’all.) One year my mom went for a simple yeast roll instead of sour cream muffins and I swear there was an uprising and we went all Hunger Games on her. She learned her lesson.

Sour Cream Muffins
Servings: 24 mini muffins

:: 2 cups self-rising flour
:: 8 ounces sour cream
:: 1.5 sticks of butter melted

1 | Combine all ingredients and spoon into mini-muffin tins.

2 | Bake at 350 degrees for 20 – 30 minutes.

3 | Try really hard not to eat a dozen of them.

I already told my family not to worry about making these because I would freeze the batch I made for posting on the blog. I may or may not have to make another batch for Thanksgiving. That’s how good these are. Look for one last Thanksgiving recipe from Audge tomorrow!