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Position a rack in the center of the oven and preheat to 350. Prepare your muffin tin – with or without liners – and oil the top and wells.
In a large mixing bowl, combine the following:
3 1/2 cups flour
4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Mix well.
In a second, medium mixing bowl, combine the following:
1 1/3 cup sugar
10 tablespoons melted and cooled unsalted butter
1 cup whole milk- room temperature
1 cup sour cream- room temperature
2 large eggs- room temperature
Whisk well. Pour wet ingredients into dry and gently fold – leave it lumpy; there should still be some streaks of dry flour.
Then you customize! Choose your add-ins and fold in until just combined – do not over mix.
Flavorings (1 or 2)
1/2 tsp almond extract
3/4 tsp ground cinnamon
3/4 cup coconut
3/4 tsp ginger
2 tsp lemon zest
Nuts (optional, 3/4 cup)
pecan pieces, almond slices, walnut pieces
Fruit or Chocolate (1 1/2 cups)
apricot halves fresh or dried chopped
bananas, thinly sliced
blueberries, fresh or frozen
granny smith apples (peeled and coarsely chopped)
raspberries, fresh or frozen
chocolate chips (my personal favorite)
Distribute the batter into the muffin tins using an ice cream scoop. Batter should mound higher than the cups by 3/4 inch or so. Bake until golden for 30-35 minutes. The tops will likely meld.
Cool 15 minutes and enjoy!
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