Asparagus-Sour Cream-Muffins

"These savoury muffins have a delicate taste of fresh green asparagus paired with black pepper and sour cream. I've made these for my daddy's birthday and thought they were great! Very unusual for a muffin, but very tasty! I hope you'll like them, too."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Annacia photo by Annacia
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
12 muffins




  • Toss asparagus with 1 tbs of the oil in a baking dish. Roast in the oven at 200°C/400°F for about 10 minutes. Let cool slightly, then cut asparagus into pieces (the lenth of half a finger should be just fine).
  • Combine flour, baking powder, salt and pepper in a big bowl. Make a well in the centre.
  • In a second bowl beat eggs lightly. Add sour cream and remaining oil. Pour into the well and mix until dry ingredients are just moistened (make sure not to overmix).
  • Fold in asparagus.
  • Fill dough into prepared muffin tins (well greased or paper-lined). If you like sprinkle with grated cheese.
  • Bake in the preheated oven at 200°C/400°F for 20 minutes or until slightly browned and tester comes out clean.

Questions & Replies

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  1. I add finely diced crisp bacon or ham, sub Parmesan cheese for the cheddar. These muffins make a nice brunch item.
  2. MMMMM...moist, savory and delicious! Like Peter, I had to use tinned aparagus, which I drained and patted dry; cut into 1/2 inch pieces. Topped with some sharp Cheddar shreds. Enjoyed very much. One caution to others: these muffins are so moist that they wanted to stick to muffin papers; suggest using lightly-sprayed tins or silicone muffin cups. Thanks, Loula, for a keeper! Made for Every Day's a Holiday Tag.
  3. Lovely recipe, and so quick! I put more asparagus than suggested, baked it in the oven, but I think next time I would salt it a bit before baking. I actually doubled the amount of salt anyway, to 1/2tsp, but could do with a bit more. Used fat-free yogurt in place of sour cream, because this is what I had, and it was very good. I think the amount of oil may be reduced - I put as much as suggested, but will try with less next time. Used comte cheese, because this is what I had. But I would imagine any fairly strong-tasting hard cheese will do. Really delicious! And they looked perfect, too.
  4. Yum! these are terrific - and I made them with gluten-free flour, adding just a little lightly cooked quinoa. They made a healthy and delicious carbohydrate portion for an informal lunch, along with the lemon breadcrumbed asparagus, glazed carrots and barramundi fish fillets. Heavenly food, fit for a prince. Like Annacia, I also used low-fat sour cream and a little parmesan on top.
  5. Loula, what a grand creation. these are so yummy! I used just a bit of Parm cheese on top to save a bit of fat as well as fat free sour cream. They still taste fantastic and boy, do they rise! I love the uncommon use of asparagus in this way. Thanks so much for this keeper. Made for PAC, Spring '10



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