Tuesday, April 3, 2012

Sour Cream Chive Muffins

I'm not usually a big fan of muffins, but every now and again I see a recipe that sounds good. I love chives, and I've made sour cream muffins before, so I figured these would be pretty good. While I did like them, they ended up being a pretty dense muffin. I think I was expecting something a little...softer.

The original recipe (which is what I'm posting), makes 24. I didn't need that many so I cut it in half to make 12. I'm not sure if splitting all the ingredients had anything to do with the final result, but I can't imagine why it would. Maybe adding a little more sour cream would make them lighter? I don't know...I know next to nothing when it comes to baking. I follow the directions exactly and hope for the best.

As I said though, I did like these. I had a couple right after they came out of the oven...all nice and warm with a big 'ol dollop of butter...mmmm.


'Sour Cream Chive Muffins'


4 cups self-raising flour
3/4 cup shredded cheddar cheese
2-3 tbsp chopped fresh chives
3 eggs lightly beaten
2 cups sour-cream
1/2 cup Greek Yogurt
8 tbsp butter, melted


1. Heat oven to 400. Line a muffin pan with paper lines.

2. In a large bowl mix the flour with shredded cheese and chives.

3. In a separate bowl mix the eggs, sour-cream, yogurt and butter. Slowly add the wet ingredients to the dry ones. Mix until just combined. Do not over-mix.

4. Divide the batter between the prepared muffin cups. They should be about 2/3 full.

5. Bake for about 20 minutes, until risen and golden.

6. Serve warm or cold.



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1 comment:

  1. I'd love to try these. Since it calls for self-rising flour, you're sort of locked into a particular flour-soda relationship. If you wanted to try to get them lighter you might start with a cake flour and add your own soda & salt. To match self-rising flour I guess you'd use a teaspoon of salt and 4 tsp of soda for 4 cups of flour. Adding a bit more might give you more rise. Beating the eggs more might also help, especially if you beat the whites separately. Things like altitude, humidity or your oven temp being different than the dial says can affect how the soda acts.


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife