Recently I came upon a recipe that was perfect for an easy to prepare muffin. And I have already found it to be very versatile so I can add and take-away as my tastes change. So, let me first give you the basic recipe and then I’ll add some of Kevin’s alternatives for you to try yourself.


  • 1 cup butter or margarine – softened
  • 1 cups sour cream
  • 2 cups self-rising flour
  • Baking spray

Alternatives to add:

  • 1/2 cup finely shredded cheddar cheese, or
  • 1 tsp dried parsley, or
  • 1/2 tsp garlic powder


  1. Preheat oven to 400 degrees. Spray a mini-muffin pan, or you can use a regular muffin pan.
  2. Using a mixer, cream butter and sour cream together. If you choose to add an alternative, now is the time to add it. I used the cheese so I added it and mixed it to fully incorporate. Add flour and mix enough to fully incorporate, but do not over mix.
  3. Drop by large spoonfuls into prepared muffin pan. Bake 12-14 minutes – tops should be golden brown. Note: if using a regular muffin pan bake 22-24 minutes.