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Sour Cream Thyme Muffins

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“I thought these sounded good and a way to use up some cake flour I bought for another recipe. Note: these use cake flour which isn't the same thing as all-purpose or self-rising flour. Recipe source: Martha Stewart Living”
READY IN:
2hrs
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter a 12-cup muffin tin and set aside.
  2. In a small bowl combine yeast, water and sugar and set aside.
  3. In a large bowl combine flours and salt. Using two knives or a pastry blender cut in butter (1/2 cup cut into small pieces) until mixture resembles coarse meal.
  4. Stir in yeast mixture.
  5. Stir in sour cream and thyme until combined.
  6. Spoon 1/3 cup dough into each cup of the prepared muffin tin.
  7. Cover with plastic wrap and let rise for 1 hour or until doubled.
  8. Preheat oven to 400-degrees F.
  9. Bake for 10 minutes. Remove from oven an dbrush with the melted butter. Return to oven and bake another 15-20 minutes or until golden brown.

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