For pretty, rounded muffin tops, use a small ice-cream scoop to fill the muffin cups.
2 cups self-rising flour
1 (8-oz.) container sour cream
1/2 cup butter, melted
How to Make It
Preheat oven to 350°. Stir together all ingredients in a large bowl just until blended. Spoon batter into 2 lightly greased 12-cup miniature muffin pans, filling completely full. Bake 25 to 28 minutes or until muffins are golden brown.
I made half plain and half with rosemary. Definitely would not make plain again. Pretty good with the rosemary and will make those again. Also, ended up having to bake for an hour before any browning occurred.
These were were bland dry, and crumbly. I reduced the cooking time for the second batch, to try and alleviate the dryness. It didn't help. My oven temp was accurate (verified by a separate oven thermometer I keep in the oven when baking), so it was not an oven temp issue.
I recently ran across a similar recipe in a Gooseberry cookbook (Gooseberry called these "Sour Cream Mini Biscuits"), only it calls for 1 c. of butter rather than the 1/2 cup called for in the MyRecipes version, and it says to bake the muffins at 450 for 10 to 12 minutes (rather than at 350 for 25 to 28 minutes, as called for on MyRecipes). I am going to try the Gooseberry version to see if these differences make a better biscuit.