Herb and Sour Cream Muffins

Herb And Sour Cream Muffins Recipe

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Daily Inspiration S


A great brunch muffin to serve with egg dishes or with soup and a salad for lunch.


★★★★★ 1 vote

15 Min
35 Min


  • 2 1/4 c
    unbleached all purpose flour
  • 2 tsp
    baking powder
  • 1 1/4 tsp
  • 1/2 tsp
    baking soda
  • 1 c
  • 2 large
  • 1/4 c
    sour cream
  • 2 Tbsp
    olive oil
  • 1/4 c
    chopped fresh chives or green onion tops
  • 2 Tbsp
    fresh basil, chopped
  • 1 Tbsp
    fresh dil, chopped
  • 2 tsp
    fresh marjoram, chopped
  • 1/2 tsp
    grated lemon zest
  • ·
    melted butter

How to Make Herb and Sour Cream Muffins


  1. Position rack in center of the oven and preheat to 350 degrees F. Butter 12 regular size muffin cups or line with paper liners.
  2. Whisk first 4 ingredients in a large bowl and blend well. Whisk buttermilk, eggs, sour cream and oil in a medium bowl; blending well. Then add fresh herbs and zest.
  3. Combine buttermilk mixture with flour mixture and mix until just combined. Divide batter among prepared cups and brush tops lightly with melted butter..
  4. Bake muffins 20 minutes. Brush tops with butter. Continue baking until golden on top and toothpick inserted into center comes out clean., approx. 15 minutes longer. Turn muffins out onto a rack. Serve warm.

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About Herb and Sour Cream Muffins

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.