Similar to drop biscuits, Aunt Bee’s 3-ingredient sour cream muffins are tender, buttery, light and airy — and they’re ready for the oven in just 10 minutes!
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If you’re looking for more muffins with sour cream, don’t miss these sour cream blueberry muffins and these bakery-style chocolate muffins, too!
These are AWESOME! I used a mini muffin (12) pan and cut the recipe in half. They were perfect and I didn’t feel guilty for eating 3 of them just out of the oven!
– Carletha
An Easy Sour Cream Muffin Recipe for Breakfast, Lunch, or Dinner
My great Aunt Bee never steered me wrong — especially in the kitchen — and these easy homemade sour cream muffins are no exception! Aunt Bee hosted many Southern ladies for lunches and brunches over the years, and often included this 3 ingredient muffin recipe on the menu.
These particular sour cream muffins are especially quick and easy, thanks to the simple ingredients: self-rising flour, sour cream, and butter. The rich butter and the tang from the sour cream give these muffins a flavor and texture that resembles a 3-ingredient biscuit recipe — but the muffins much easier to prepare! Southern hostesses (like Paula Deen) often serve a version of these sour cream muffins alongside soup or salad for lunch, or in the bread basket at dinner. They’re a great side dish when you want something homemade, but you don’t have much time to spend in the kitchen.
Ingredient Notes and Tips for Success
- Self-rising flour is a common pantry staple in most Southern households. It’s simply flour with the baking powder and a bit of salt already added. Self-rising flour is traditionally made from a softer, lower protein version of all-purpose flour, which yields tender muffins.
- If you don’t have self-rising flour, see the recipe below for a substitute that you can make with all-purpose flour.
- I prefer salted butter, but you can use unsalted butter if that’s what you have on hand.
- Sour cream is essential for its acidity, as well as its fat and liquid content. In conjunction with the leavening agents, the acidity helps the muffins rise. The sour cream also gives the muffins a nice, subtle tanginess and a tender crumb.
- Use room temperature full fat sour cream for the best results. Full-fat, plain Greek yogurt would probably work as a substitute, but I have not tested that version. Do not substitute mayonnaise for the sour cream in these muffins since it’s not acidic enough to make the muffins rise.
How to Make 3 Ingredient Sour Cream Muffins
These Southern sour cream muffins come together with ingredients that I always have in my kitchen, and only require about 10 minutes of hands-on effort. They’re one of my favorite go-to sides when I need a delicious addition to a weeknight dinner since they taste like biscuits, but they don’t require any rolling or cutting!
- Combine the self-rising flour, melted butter, and sour cream. Stir just until a thick dough forms. The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
- Spoon the batter into a paper-lined muffin tin, filling each cup to the top. I use an ice cream scoop for this step! Fill the empty cups in the muffin pan with water. This will help them bake more evenly.
- Bake in a 350°F oven for 25-28 minutes, or until the tops are lightly browned and a toothpick inserted in the center comes out clean.
- Brush the warm muffins with melted butter.
- Cool for a few minutes in the pan, and then serve warm or transfer to a wire rack to cool completely.
What to Serve with Sour Cream Savory Muffins
Think of these savory muffins like little buttery biscuits — they’re versatile and delicious at any time of day! Serve them on their own for breakfast with butter and honey, honey butter, blueberry jam, strawberry freezer jam, or apple butter. Add eggs on the side or stir up a skillet of this sausage gravy recipe. In Virginia, country ham biscuits are a classic snack or meal — and these would work well with the pineapple glazed ham, too!
For lunch, Southern ladies like to pair the muffins with chicken salad, the best tuna salad recipe, egg salad, Waldorf salad, steak salad, or a hearty pasta salad. They’re also great alongside a bowl of soup, stew, or chili, like my slow cooker chili!
On the dinner table, sour cream muffins go well with crab imperial, oven bbq chicken breast, Parmesan chicken bites, maple Dijon chicken, chicken tortellini bake, Ritz chicken casserole, chicken and orzo, chicken corn chowder, this Southern shrimp and grits recipe, Crock Pot pulled bbq chicken, this BBQ meatloaf recipe, Mom’s crab cakes recipe, minestrone, hamburger potato soup, stuffed pepper soup, Mississippi roasted pork shoulder, corned beef and cabbage in the oven, cabbage roll soup, a sheet pan low country boil, seafood salad, and this Southern fried catfish.
Preparation and Storage Tips
- Store the muffins in an airtight container or Ziploc bag at room temperature for up to 3 days.
- If you want to keep the muffins fresh for more than a couple of days, freezing is your best bet. Wrap the muffins tightly in an airtight container or bag and store in the freezer for up to 3 months.
- Thaw the frozen muffins on the counter overnight, or take a muffin straight from the freezer and pop it in the microwave for about 30 seconds (or until warm).
These were delicious! Did not have self-rising flour, followed instructions for substitution. The muffins were delicious – light, fluffy; served with honey. This is a new favorite for my family.
– Diana
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Sour Cream Muffins
Ingredients
- 2 cups self-rising flour (I prefer White Lily brand)
- ½ cup (1 stick) salted butter, melted (plus an extra 1 tablespoon for brushing at the end)
- 8 ounces (1 cup) sour cream, at room temperature
- Optional, for serving: honey, jam, and apple butter
Instructions
- Preheat the oven to 350°F. Line 9 standard-size muffin cups with paper liners; fill any empty muffin cups in the pan with water. Set aside.
- In a large bowl, combine the self-rising flour, melted butter, and sour cream. Stir just until a thick dough comes together; do not over-mix.
- Spoon the batter into the prepared muffin cups, filling each cup to the top. I use an ice cream scoop for this step to make sure that each muffin is the same size. Bake the muffins for 25-28 minutes, or until the tops are golden brown.
- Brush the warm muffins with 1 tablespoon of melted butter.
- Let cool for a few minutes in the pan, and then serve warm or transfer to a wire rack to cool completely.
Notes
Nutrition
Recipe Variations
- Add Cheese: Grated cheddar cheese is a delicious addition to the muffin batter.
- Herbs: Mix in chopped fresh parsley, basil, or chives for a bright, savory addition.
- Sweet: add sugar to the muffins to make them sweet (about ½ – ¾ cup). You might also like to include some vanilla extract and cinnamon or chocolate chips. Sprinkle coarse sugar on top!
- Blueberries or Strawberries: sweeten the batter with some sugar and fold in fresh berries and/or lemon zest.
- Double the recipe: if you’d like more than 9 muffins, you can use two muffin tins, double all of the ingredients, and bake 18 muffins.
More Recipes with Self-Rising Flour
3-Ingredient Buttermilk Biscuits
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Blueberry Corn Muffins
35 minutes mins
Beer Bread {No Yeast and No Knead!}
50 minutes mins
This recipe was originally published in May, 2021. It was updated in February, 2025.
I am going to try these! Very similar to my biscuit recipe except my biscuits are just self rising flour and sour cream….. also my biscuits are equal amounts of the 2 ingredients…
1 cup self rising flour and 1 cup (8oz)
Sour cream.
I guess the butter and extra cup of flour turn biscuits into muffins.
I noticed that the muffins don’t rise high since you fill the muffin tin to the top…. same with my biscuits…. they stay about the same thickness you pat them out… I do like a thin biscuit especially when using them for ham biscuits.
It will be fun experimenting with the different add ins you included with the recipe. I’ll definitely try the cheese since I do often add 1/2 cup of cheese to my biscuit recipe.
Yes, very similar to your biscuits! I hope you enjoy them. The cheese is a great addition! 🙂
Second time to make these. My kitchen is “under construction” right now, all I have is an air fryer. Instead of muffins, I made drop biscuits, af @ 330F, for 22min. I flipped them at halfway (11min) and watched them in the last 6mins. So fluffy and light! Never have to worry about leftovers!
That’s such a good idea! We’re so glad you were able to make the recipe work for you. We will have to try it out!
We hope you get your kitchen back soon, too.
How can you make these with gluten free flour?
Hi, Linda! I’m not sure! I have never used gluten-free flour, so it’s not something that I’m familiar with. I know that they sell a 1:1 gluten-free flour that you can use as an equal replacement for all-purpose flour, but I’m not sure if there’s something similar as a replacement for self-rising flour. If not, I guess I would try to use the gluten-free all purpose flour and add some baking soda and salt. For example, if a recipe calls for 2 cups of self-rising flour, you would mix together 2 cups of all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt. You can also scale the recipe up to make a larger batch of DIY self-rising flour and store it for later use.
Did not have any sour cream, so substituted onion dip. Wow!
We’re so glad it turned out well for you!
These are AWESOME! I used a mini muffin (12) pan and cut the recipe in half. They were perfect and I didn’t feel guilty for eating 3 of them just out of the oven
So glad that you liked them, Carletha!
It makes me sort of mad when people add or take away from my recipes, because whrn they do that, it is no longer MY recioe. I love 3 ingredient recioes. I am 87 years young , 4 daughters, 4 granddaughters, and 4 GREAT grand children. I can’t wait to make these. Thank you Blair
Thank you, MeeMaw! I hope that you love them!
These were delicious! Did not have self-rising flour, followed instructions for substitution. The muffins were delicious – light, fluffy; served with honey. This is a new favorite for my family.
That’s great, Diana. Thank you!
These are so easy and pantry friendly! I can make these anytime as ingredients are always on hand. You are right, these are great with so many different meals or alone. We have had them at Breakfast and dinner and for a reheated snack! Thanks to you and your aunt for a great muffin.
Thank you so much, Sherry! We’re glad you enjoy them as much as we do.
I CANNOT THANK YOU ENOUGH FOR POSTING THIS RECIPE! MY MOTHER PASSED AWAY SUDDENLY IN 2017 – AND HER AND I MADE THESE ALMOST EVERY WEEKEND – ( BUT AS DROP BISQUITS ON PARCHMENT PAPER) SAME EXACT RECIPE!! AND I WAS SOOO EXCITED TO FIND THE EXACT MEASUREMENTS- BECAUSE- WHEN I COOKED WITH MY MOM, WE TALKED MORE THAN I WROTE DOWN HER TIMELESS RECIPES – #REGRET
That warms my heart! I bet you think of your mom every time you take a bite of one of these! What a lovely memory. I feel honored to have a small role in it! 🙂
Dear Blair, thank you for the recipe, making these later today!! Oh so looking forward to eating these, and couldn’t be easier!!
Yay! Hope you enjoy them, Glenda!
How long will these last refridgerated? Can I store them on the counter for 3 days like other recipes?
Hi, Eileen! Yes, ma’am! These are similar to biscuits or other muffins — I’d say they best within the first couple of days, but will be fine on the counter for up to 3 days or in the fridge for up to 5 days. They will just start to dry out the longer they sit.
So I shouldn’t bake before having my coffee and I should read more thoroughly. My 5yr old was helping me and I just jumped to the instructions.
I was looking for a base recipe for muffins to use for different add-ins(chocolate chips and blueberries).
I subbed non-fat plain greek yogurt for sour cream and I added a scoop of protein powder. It was thick, so I added water until it looked like the consistency of muffin mix. I added the add-in, then popped them in the oven. I started to think about the recipe while drinking my coffee. Did I add any sugar into the mix?
Anyway, the muffins I made were light, fluffy, and delicious. Next time, I’ll add a little bit of some type of sweetener.
The kids ate them without complaint. (Winning!)
It’s always a win when the kids eat them without complaint! Thanks so much!
Thank you for the recipe. I just made it. My flour is within date, and the sour cream was at room temperature. They taste good, but they are very, very crumbly. What do you think I did wrong?
Hi! It’s hard to say for sure. It’s possible that they were overmixed and/or baked too long. Either of those can cause baked goods to dry out or become tough.