3-Ingredient Sour Cream Muffins

5 from 6 votes

You'll love Aunt Bee's tender, buttery, and delicious 3-Ingredient Sour Cream Muffins! They taste like biscuits, but they're much easier!

Course Breakfast, Brunch, Side Dish

Cuisine American, Southern

Keyword 3 ingredient sour cream muffins, sour cream muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 239kcal

Author Blair Lonergan

2 cups self-rising flour
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

Preheat 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.
Bake 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.

Make sure that your self-rising flour is fresh. Just like any other leavening agents, the baking powder in self-rising flour can go bad and your muffins will not rise.
Use full-fat, room temperature sour cream for the best results. Full-fat, plain, Greek-style 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, because you need the acidity in the sour cream to help the muffins rise.
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!
This recipe yields about 9 muffins. Since a standard muffin tin has 12 cups, fill the empty muffin cups with water. This will help the muffins bake more evenly.