ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Dasher's Dill Mini-Muffins

Yield Makes about 3 dozen
Baked muffins may be frozen in an airtight container up to 1 month.


  • 1 cup butter, softened
  • 1 (8-ounce) container sour cream
  • 2 cups self-rising flour
  • 1 tablespoon dill seed
  • 2 tablespoons dried parsley flakes
  • 1/4 teaspoon onion powder

How to Make It

  1. Beat softened butter at medium speed with an electric mixer until creamy; add sour cream, and beat at low speed until blended.

  2. Combine flour and next 3 ingredients. Stir flour mixture into butter mixture until blended. Spoon dough into greased miniature muffin pans, filling three-fourths full.

  3. Bake at 375° for 22 to 25 minutes or until golden.