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'
Source: Roxanas Home Baking
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.