Sour Cream And Herb Muffins
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
55
Sourness
35
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour (unbleached)2 tsps
Baking Powder1.25 tsps
Salt1 tsp
Baking Soda1 cup
Buttermilk2 large
Egg1 cup
Sour Cream2 tbsps
Olive Oil1 cup
Chives (chopped fresh)2 tbsps
Basil (chopped fresh)1 tbsp
Dill (chopped fresh)2 tsps
Marjoram (chopped fresh)1 tsp
Lemon Peel (grated)Directions:
1
Position rack in center of oven and preheat to 350°F
2
Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with muffin papers
3
Whisk first 4 ingredients in large bowl to blend well
4
Whisk buttermilk, eggs, sour cream and oil in medium bowl to blend; whisk in herbs and lemon peel
5
Stir buttermilk mixture into flour mixture
6
Divide batter among prepared cups
7
Brush tops lightly with melted butter
8
Bake muffins 20 minutes
9
Brush tops with butter
10
Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer
11
Turn muffins out onto rack
12
Serve warm or at room temperature
13
Position rack in center of oven and preheat to 350°F
14
Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with muffin papers
15
Whisk first 4 ingredients in large bowl to blend well
16
Whisk buttermilk, eggs, sour cream and oil in medium bowl to blend; whisk in herbs and lemon peel
17
Stir buttermilk mixture into flour mixture
18
Divide batter among prepared cups
19
Brush tops lightly with melted butter
20
Bake muffins 20 minutes
21
Brush tops with butter
22
Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer
23
Turn muffins out onto rack
24
Serve warm or at room temperature