4-Ingredient Southern Butter Muffins

4-ingredient Southern butter muffins

Sometimes it’s nice to have a simple, yet delicious, recipe on hand for times when you want to make a meal just a little bit more special. These Southern butter muffins only take 4 ingredients to prepare, but add so much to a meal. They have a lovely taste and texture that will have everyone at the table reaching for more.

4-ingredient Southern butter muffins

These muffins are great with jam and get their flavor from sour cream and butter. They’re also a great side dish for soups and chili because they can stand up to being dunked. This is because the Southern butter muffins have a unique texture that is halfway between biscuits and muffins.

They also work great for breakfast instead of toast or bagels and are a great homemade touch that doesn’t take a lot of work. To make these Southern butter muffins, all you need to do is combine all the ingredients together and drop by spoonfuls into greased muffin pans.

making 4-ingredient Southern butter muffins

This recipe makes either 36 mini muffins or 12 regular size muffins.

4 Ingredient Southern Butter Muffins

The baking time will need to be adjusted to suit which ever sized muffins you’re making, either 10-12 minutes for mini muffins or 12-16 for regular muffins. The muffins should be taken out when they are golden in color and/or when a toothpick inserted in the center comes out clean.

4 Ingredient Southern Butter Muffins

This simple recipe is sure to be a crowd pleaser and is that final touch that really elevates a home cooked meal into one to remember!

4 Ingredient Southern Butter Muffins

4-Ingredient Southern Butter Muffins

30 minutes to prepare / serves 12+

Ingredients

  • 1 teaspoon sugar
  • 1 cup butter, room temperature
  • 1 cup sour cream
  • 2 cups self-rising flour

Preparation

  1. Preheat oven to 350˚. Grease muffin pans, enough for either 36 mini muffins or 12 regular sized muffins
  2. Blend all ingredients together using a hand mixer. Batter will be thick.
  3. Place into muffin pans- either by rounded teaspoonfuls for mini muffins or using an ice cream scoopful for each regular muffin.
  4. Bake mini muffin pan for 10-12 minutes or until toothpick comes out clean. Bake regular muffin pan for 12-16 minutes or until toothpick comes out clean. Muffins should be light golden brown in color.

Recipe adapted from The Girl Who Ate Everything.

RevContent