Old-fashioned Sour Milk or Sour Cream Muffins

muffins in muffin tin

I recently came across a delightful and very versatile hundred-year-old muffin recipe. Sour Milk or Sour Cream Muffins are quick and easy to make. They are tasty with butter – and even better with a little jelly or jam. They also can serve as the basis for a plethora of other muffins; just stir in blueberries, raisins, nuts or other add-ins.

Here is the original recipe:

Recipe for Sour Milk or Sour Cream Muffins
Source: Recipes for Everyday by Janet McKenzie Hill (1919)

And, here is the recipe updated for modern cooks:

Sour Milk or Sour Cream Muffins

  • Servings: approximately 10-12 muffins
  • Difficulty: easy
  • Print

1 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 egg, beaten

3 tablespoons shortening or butter, melted

1 cup sour milk or sour cream (I used sour cream. If milk is used, it can be “soured” by adding 1 tablespoon vinegar.)

Preheat oven to 400° F. Sift together flour, salt, baking soda, and baking powder. Add egg, shortening or butter, and sour milk or sour cream; stir to combine. Grease muffin tins (or use paper liners), and then fill each muffin cup 3/4th full with batter. Bake for approximately 20 – 25 minutes or until lightly browned.

21 thoughts on “Old-fashioned Sour Milk or Sour Cream Muffins

  1. These will be baking in my oven before long. I like the idea that they are simple and something a little different than biscuits but used like biscuits. Sour cream makes anything better. Thanks! Copying the recipe now.

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