Savory Sour Cream & Herb Muffins

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A perfect blessing to any egg dish and makes an easy dinner accompaniment. A good substitute for yeasted dinner rolls.


  • 2 14 cups all-purpose flour (or substitute spelt flour)
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 12 teaspoon baking soda
  • 2 Organic Valley Grade A Large Brown Eggs
  • 34 cup Organic Valley Whole Milk
  • 12 cup Organic Valley Sour Cream
  • 1 tablespoon extra virgin olive oil
  • 14 cup fresh chives (or green onion)
  • 1 tablespoon dried basil
  • 1 teaspoon dried marjoram
  • 12 teaspoon dried dill
  • 14 teaspoon garlic powder (or to taste)
  • 12 teaspoon grated lemon peel


Position baking rack in center of oven and preheat to 350°F.
Butter 12 standard-size (1/3-cup volume) muffin cups or line cups with unbleached muffin papers. Whisk first 4 ingredients in large bowl to blend well. Whisk Organic Valley Whole Milk, Large Brown Eggs, Sour Cream and oil in medium bowl to blend; whisk in herbs and lemon peel. Stir milky mixture into the flour mixture. Divide batter among prepared cups.

Bake muffins for 20 minutes or so. Brush tops with melted Organic Valley Salted Butter. Continue baking until golden on top and tester inserted into center comes out clean, about 15 minutes longer. Turn muffins out onto rack. Serve warm or at room temperature.


For an extra flavor boost, try placing thin slices of Organic Valley's famous Pepper Jack Cheese atop the muffins 1/2 way through the baking time.

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