Bakeshop Muffins
Ingredients
- 16 ounces all-purpose flour ⓘ
- 4 teaspoons baking powder ⓘ
- 12 teaspoon baking soda ⓘ
- 12 teaspoon salt ⓘ
- 9 38 ounces sugar ⓘ
- 5 ounces butter, melted and slightly cooled ⓘ
- 8 12 ounces whole milk, at room temperature ⓘ
- 8 12 ounces sour cream, at room temperature ⓘ
- 2 eggs, large, room temperature ⓘ
- 1 large egg yolk, room temperature ⓘ
Instructions
- Heat oven to 350F Spray 12-cup muffin pan thoroughly with pan spray.
- In a large mixing bowl sift together dry ingredients.
- Whisk until well combined.
- In a medium bowl, whisk together wet ingredients until well combined.
- Pour the wet ingredients into the dry, and fold just until the dry ingredients are mostly moistened.
- Add up to 1-1/2 cups of fruit or chocolate and up to 3/4 cup of toasted nuts.
- As well, add 1 teaspoon of vanilla or flavour or spices of your choosing.
- Fold in just till combined.
- Do not overmix.
- Use a 4 - 5 oz disher to scoop batter into the muffin cups.
- The batter will mound higher than the rim of the cups.
- Bake until the muffins are golden brown and spring back lightly, 30 - 35 minutes.
- Let the pan cool on a rack for 15 - 20 minutes.
- While still slightly warm, use a knife to separate the tops if necessary, and then turn out the muffins onto a rack to finish cooling.
- Glaze while warm if desired.
Nutrition & Diet Analysis (per serving)
744
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).