Sour Cream Muffins and Pomegranate Raspberry Tea Butter

by Alli

Sour Cream Muffins is a sponsored post for STASH Tea. 

I love homemade bread and savory muffins. When I don’t have the time or inclination for a long, drawn-out bread-making session, I make Savory Sour Cream Muffins with Pomegranate Raspberry Tea Butter. Savory Sour Cream Muffins are so easy to make. You probably have all the ingredients on hand. I serve them warm with tea butter. If you’ve never had tea butter, you’re in for a treat.

Savory Sour Cream Muffins can be served as appetizers or in place of bread at your next dinner party. These little savory muffin bites would be a perfect accompaniment to a charcuterie board.

STASH Pomegranate Raspberry Tea is the perfect combination of tart and bold fruitiness. There’s a touch of matcha (so good for us) for an extra kick of green tea flavor. In addition to green tea, it also contains hibiscus, orange peel, chamomile, and natural raspberry flavor. I love that STASH teas are NON-GMO Verified.

Sour Cream Muffins

I always make the tea butter before baking the savory muffins. This is a really simple process.

Tea Butter for Sour Cream Muffins

Tea Butter

You will need 1/2 cup softened butter. Once the butter is soft enough to stir, empty one STASH Pomegranate Raspberry tea bag into a bowl.

How to Make Pomegranate Tea Butter

Add the butter and stir until well combined. Let the butter sit for a few minutes for the flavors to meld. Or, you can shape into a log, wrap with plastic wrap and store in the refrigerator until firm. I like to serve it slightly softened. The tea leaves soften into the butter and add the best flavor!

The little savory muffin bites are also simple to make and they practically melt in your mouth. Don’t you just love easy recipes like this?

To make the muffins, you’ll need one cup of butter. Add two cups self-rising flour and beat until combined. Add sour cream and beat until just combined. Spoon into ungreased mini muffin tins.

Sour Cream Muffin batter - ready to bake.

Bake for 20 minutes or until golden brown.

Sour Cream Muffins and Pomegranate Raspberry Tea Butter

Helpful Hint: If you don’t have self-rising flour on hand, you can easily make your own. Combine one cup of all-purpose flour with 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt. You’ll need two cups of flour for this recipe.

Yield: 24

Savory Sour Cream Muffins with Tea Butter

Sour Cream Muffins and Pomegranate Tea Butter

Savory Sour Cream Muffins are easy to make and almost melt in your mouth. I like to serve them with pomegranate tea butter.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 cup butter
  • 2 cups self-rising flour
  • 1 (8 oz.) sour cream

Tea Butter

  • 1/2 cup unsalted butter, softened to room temperature
  • Tea leaves from one STASH Pomegranate Raspberry black tea bag


  1. Preheat oven to 350º F.
  2. Melt butter. Add flour and beat until combined. Add sour cream and beat until mixed. Pour into ungreased miniature muffin tins. Bake for 20 minutes or until golden brown. Serve warm with tea butter.

Tea Butter

  1. Remove tea leaves from one STASH Pomegranate Raspberry tea bag. Mix the unsalted butter and STASH Pomegranate Raspberry tea leaves together until well combined. Serve softened or shape in a log and wrap well in plastic wrap. Store in the fridge to firm up.

Nutrition Information



Serving Size


Amount Per Serving Calories 150Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 186mgCarbohydrates 10gFiber 1gSugar 2gProtein 1g

Did you make this recipe?

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cait March 29, 2019 - 7:42 am

oh my goodness what an interesting combination of flavors! this would go perfectly with a get together im having with friends so i cant wait to try to make it!

candy March 29, 2019 - 7:48 am

Both the muffins and the spread sounds really good. Perfect way to start out my morning or for an afternoon snack.

Caitlin March 29, 2019 - 8:08 am

This is right up my alley! Yum!!

Amber Myers March 29, 2019 - 8:11 am

I’ve never tried tea butter before. I’m intrigued now. I’m sure I’d love it. I know I’d gobble up those muffins.

Ashley March 29, 2019 - 9:07 am

Yum! These sound easy enough to make! And I love the flavors of raspberry and pomegranate!

Melissa Chapman March 29, 2019 - 12:35 pm

Tea butter is new to me too but it sounds like a great way to start the day. Fresh muffins and that butter is a nice combination.

Sarah Bailey March 29, 2019 - 6:44 pm

OK now this sounds absolutely amazing – I mean what a mix of flavours! I really want to get to go and try one for myself now.

Beth March 29, 2019 - 8:07 pm

I’ve never heard of tea butter, but it sounds quite delicious. I’d love to try those muffins. I’m going to look for some STASH tea, I like that it is non-GMO verified, and it sounds delicious.

Kita Bryant March 29, 2019 - 11:45 pm

This is very interesting. I have never heard of tea butter and I’m intrigued. I have some pina colada tea that I may have to use

Jenn @ EngineerMommy March 30, 2019 - 10:03 am

Somehow I never tried sour cream muffins but they sound delicious. I bet the sour cream makes them extra moist! Gotta try this.

Terri Steffes March 30, 2019 - 11:32 am

NEVER thought of using the insides of a tea bag in a recipe. This has rocked my world. I cannot wait to try some new ideas…. they are just rushing through my mind!

Catalina March 30, 2019 - 3:45 pm

This is an wonderful idea for my tomorrow brunch! I love how easy they are to make!

Marysa March 30, 2019 - 9:24 pm

What a neat idea! These sound delicious, and a nice combination of flavors. I have never used sour cream when baking.

Ruth I March 31, 2019 - 12:09 am

Wow. This looks so good! Thank you for the tips, love this idea!

Ricci March 31, 2019 - 7:14 am

Oh my goodness these muffins look and sound amazing! I wish I had all the stuff on hand to make them right now…YUM!

Jona Shares April 2, 2019 - 2:07 am

I am curious about how will it taste. I love Pomegranate Raspberry but I have never tried making a tea butter. Let’s see how will it taste then.


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