I want to try this recipe.It looks really good. Paula you are a great cook i watch your show on TV and it is amazing. <3

By brandi on April 19, 2013

These were delicious! I made them for a party and they were a huge hit. Here's my blog post about the party: http://notevenclosetomartha.blogspot.com/2013/01/pajama-party.html

By Amber Armani on January 22, 2013

I figured out a way to make these muffins work; cream together butter and sugar, add sour cream and one egg, vanilla, then add flour. (You can make your own self rising flour with 3/4 cup flour, 1/4 tsp salt, 1 tsp baking soda). Fill muffin tins 3/4" full, bake for 30-35 mins as the recipe states. Adding the egg, creaming the butter and sugar first help immensely! I can't imagine why the original says to throw it all together in one big greasy lump!

By Heather on August 30, 2012

May I use fresh peaches instead of canned for the Peaches and Cream Muffins? Thank you.

By robin dinsmore on August 23, 2012

I have to start eating better,i'm close to becoming dieabetic.I love you guys Paula and your boys.Thank You for your inspirations.

By annalilly on August 03, 2012

I just made a lighter version of these muffins, using light margarine, fruit cocktail, fat free sour cream, and the sugar substitute. They were yummy.

By linda spence on March 12, 2012

what a waste of time! These were awful....greasy and dense, not sweet enough.

By Christi on March 04, 2012

Don't waste your time....these are terrible

By Lori on March 03, 2012

What a waste of good time and food items. I cant believe how bad these tast and that they are missing something. Wish I had read the reviews before making these. WHAT IN THE WORLD IS WRONG WITH THIS ?????????????

By Earla on February 23, 2012

These were horrible. The batter was so thick I could barely mix it. Added milk to it, but that still didn't work. There has to be something missing in this recipe. They were oily, no taste, flat and pale looking. Anyone who has had success with this, please post what you did.

By Sandy on December 25, 2011

I tried these this morning. I agree with many of the comments. They were dense, oily and not a lot of flavor. I was disappointed.

By Jennifer Grenz on April 22, 2011

These didnt last a day at my house they are so gooooooood

By Mary Grace Marshall on April 09, 2011

Tried the muffins and was disappointed. I used regular(salted) butter instead of unsalted. Did that make a difference? Is the 1/4 cup of sugar correct?

By Joyce Schwingle on March 29, 2011

i have tried this recipe twice, the first time i must have overmixed, the muffins were flat and dense. today i just gently mixed the dough and they STILL were not cooked all of the way through. what am i doing wrong? is something missing from this recipe?

By michele hunter on February 20, 2011

Just made these for my girls and they are wonderful! Cheers up a rainy day!! Thanks Paula!

By Teri on February 10, 2011

We Love you and the Sons show.

By Anonymous on January 31, 2011

I made these for a Christmas breakfast and they turned out fantastic! So good!

By A. Bell on December 25, 2010

These are a very dense muffin. More like a treat with an afternoon cup of tea. To help make your muffins a bit lighter, make sure to incorporate a lot of air into the batter when mixing together the flour, butter sour cream and sugar. I usually cream the butter sugar and sour cream together first. This will help with the rise a bit. Happy Baking, Libbie Summers, Senior Food Editor for Paula Deen

By Libbie Summers on August 06, 2010

i made the muffins twice they were very oily. Wonder if two sticks is too much? they were also flat they did not rise

By Anonymous on August 05, 2010

These were delicious and my husband loved them.

By Anonymous on November 30, 2009