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.
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.
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.
Bake for 20 minutes or until golden brown.
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.
- 1 cup butter
- 2 cups self-rising flour
- 1 (8 oz.) sour cream
- 1/2 cup unsalted butter, softened to room temperature
- Tea leaves from one STASH Pomegranate Raspberry black tea bag
- Preheat oven to 350º F.
- 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.
- 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 InformationYield 24 Serving Size 1
Amount Per Serving Calories 150Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 186mgCarbohydrates 10gFiber 1gSugar 2gProtein 1g
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