Sour Cream Muffins(M_C-Tx)

Three ingredients. That’s it. Melted butter, sour cream, and Bisquick baking mix stir together into a batter that bakes into golden, rich muffins in about 15 minutes flat.

The sour cream is doing double duty here. It adds moisture and fat that keep the muffins tender, plus a subtle tang that lifts them above plain biscuit-mix muffins. A whole stick of melted butter makes them rich and gives the tops that golden-brown color.

These are savory by default with no sugar in the batter, which makes them a natural partner for soup, chili, or alongside a roast. They’re closer to a drop biscuit than a sweet breakfast muffin.

Kitchen Tips

• Don’t overmix. Stir just until the Bisquick is incorporated. A few lumps are fine. Overworking biscuit-mix batter makes tough muffins.
• Grease your muffin tins well. The high butter content means crispy edges if the pan is greased, but sticky tearing if it isn’t.
• Check at 10 minutes. Every oven runs differently at high heat, and these go from golden to burned quickly.

Variations

• Cheddar muffins: Fold in a handful of shredded sharp cheddar for savory cheese muffins.
• Herb version: Stir in a tablespoon of chopped fresh chives or rosemary before baking.
• Sweet option: Add two tablespoons of sugar and a splash of vanilla to make these work for breakfast.