The Very Best Basic Muffin Recipe

You know what I like? A recipe I can mess with. A recipe I can add and subtract things to. A recipe that will stand up to my culinary abuse and say "Give me more!". This recipe pretty much does just that. As long as you leave the wet and dry measurements (really, the butter & sour cream and the flour & baking powder) the same, you can add spices, cocoa, fillings, crumb topping, berries, peaches, banana slices, anything you can think of! What you'll get is a nice, soft crumb with a breakfasty cake mouthfeel.

Does everyone see her toes in the frame? This is what happens when we move the operation from the kitchen to the window for photos.
This time, my little helper and I couldn't agree on blueberry or chocolate chip, so, we made both by layering the individual muffins with the flavors we wanted. We dropped small scoops of batter (about 1-1/2 T) into the cups, added the fillings (a few berries or chips) and then dropped a little more batter (another tablespoon or so - use a 1T cookie scoop and on top and let be a bit overfilled) adding a few more berries or chips to the tippy top - which also helps to identify which flavor is which.

Normally, I would prefer about 1/2t cinnamon in the blueberry muffins and an extra 1 t vanilla in the chocolate chip, but we left both out entirely for versatility's sake. And a few tips:
  1. When working with fruits, it often pays to use our layering trick above. This way the fruit doesn't get mushy in the batter and looks pretty when biting into the baked muffin
  2. Always maintain that flour & baking powder to butter & sour cream ratio and keep the egg or use egg substitute
  3. Add spices in by the 1/2 teaspoon. As my mom always tells me, you can add more spices in, but you can't take them out!
  4. See substitutions and a few ideas below

Anyhow, I dare you to make these and have them not turn out. These are silly good and lasted about 4 hours total!



P.S. The chocolate chip muffins went way faster than the blueberry. Just sayin.

Basic Muffin Recipe
2 C flour
1 T baking powder
1 t salt
1 egg
1 C sugar
4 T butter, melted and cooled
1 t vanilla
1-1/4 C sour cream

1-2 T turbinado sugar for dusting the tops

(See substitutions and add-ins below)

1. Preheat oven to 350.
2. Whisk dry ingredients in one bowl.
3. Whip the egg with a whisk and add in the sugar, then the butter and vanilla. Add in the sour cream.
4. Fold the dry ingredients into the wet until just combined.
5. Scoop batter into greased muffin tins or muffin papers and sprinkle with raw or turbinado sugar.
6. Bake 25 minutes or until nicely browned.
7. Let cool at least 15 minutes and then slather with butter and topping of your choice and eat, eat, eat!

For Blueberry Muffins add:
1-1/2 C blueberries
1/2 t cinnamon

For Chocolate Chip Muffins add:
1 t vanilla
1-1/2 C chocolate chips

For Cranberry Muffins add:
1 C cranberries, rough chopped
1 t orange zest

No comments

Can't wait to hear from you. Thank you for commenting!