Yield
Makes about 3 dozen

Baked muffins may be frozen in an airtight container up to 1 month.

How to Make It

Step 1

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

Step 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.

Step 3

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

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