Muffins Base
Ingredients
- 2 cups all-purpose flour ⓘ
- 1 teaspoon baking powder
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 2 eggs, room temp ⓘ
- 3/4 cup sugar ⓘ
- 4 tablespoons unsalted butter, melted ⓘ
- 1/2 cup sour cream ⓘ
- 1 teaspoon vanilla ⓘ
- Optional additions ⓘ
- 1 1/4 cups berries ⓘ
- 1/2 cup peanut butter or 1/2 cup pumpkin ⓘ
- 1 teaspoon cinnamon ⓘ
Instructions
- Sift together flour, baking powder, salt and spices if using, into bowl and whisk together until well blended. Add berries and nuts if using at this time to flour mixture and stir to coat; set aside.
- In separate bowl whisk eggs until very creamy and add the sugar in several additions whisking vigorously until thick. Add melted butter in 2 steps whisking again until well mixed. Add sour cream and optional pastes in several additions and again whisk vigorously till well combined.
- With a large rubber spatula fold flour mixture into batter until just incorporated, you will see some small spots of flour, do not overmix. Batter may be refrigerated over night or for several hours, dough will develop more flavor.
- Bake at 350°F for 25 to 30 minutes until light golden brown and toothpick test comes out clean. Suggest preheat oven at least 30 minutes to get maximum burst. Oven rack middle of oven.
Nutrition & Diet Analysis (per serving)
783
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).