Sour Cream Thyme Muffins

READY IN: 2hrs
Recipe by ellie_

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

Top Review by Kittencalrecipezazz

I made this recipe because of my love for fresh thyme spice, these are good and different, I don't know if I would call them muffins though, they are more like a biscuit, usually I always increase the yeast for recipes but for this recipe I decreased the yeast to 1 tablespoon and that seemed to work fine. These are tender and buttery, I urge any thyme lover to make these, I know I will make them again! thanks Ellie...Kitten:)

Ingredients Nutrition


  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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