herb and sour cream muffins
A great brunch muffin to serve with egg dishes or with soup and a salad for lunch.
prep time
15 Min
cook time
35 Min
method
Bake
yield
Ingredients
- 2 1/4 cups unbleached all purpose flour
- 2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons olive oil
- 1/4 cup chopped fresh chives or green onion tops
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh dil, chopped
- 2 teaspoons fresh marjoram, chopped
- 1/2 teaspoon grated lemon zest
- - melted butter
How To Make herb and sour cream muffins
-
Step 1Position rack in center of the oven and preheat to 350 degrees F. Butter 12 regular size muffin cups or line with paper liners.
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Step 2Whisk 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.
-
Step 3Combine buttermilk mixture with flour mixture and mix until just combined. Divide batter among prepared cups and brush tops lightly with melted butter..
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Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Muffins
Tag:
#Quick & Easy
Diet:
Vegetarian
Method:
Bake
Culture:
American
Ingredient:
Flour
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