There are all kinds of muffin recipes out there, about as many as there are quick bread recipes (if not more). That’s what American muffins are of course, portion-sized quick breads. But more on that later. This recipe will work with lots of different inclusions…berries especially, but chocolate chips, nuts, all sorts of stuff. It’s a great launching pad for any of your own ideas.
10 ounces (2 cups) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces (1/2 cup) butter, room temperature
5.25 ounces (3/4 cup) sugar
2 eggs, room temperature
4.25 ounces (1/2 cup) sour cream or buttermilk, room temperature
2 ounces (1/4 cup) milk, room temperature
1 teaspoon vanilla extract
about 1 1/2- 2 cups fresh or dried berries (3/4 – 1 cup chocolate piece or nuts)
Preheat your oven to 350 degrees Fahrenheit. Grease a muffin mold. Sift the dry ingredients except for the sugar together into a medium bowl. In a large bowl cream the sugar and the butter with a wooden spoon until it’s light and fluffy. Beat the eggs into the butter/sugar mixture one at a time, then the sour cream, milk and vanilla. Pour the dry ingredients into the bowl and gently fold it all together, leaving a few spots of unmixed flour. Add the…whatever, and stir until it’s all just incorporated. Fill the molds about 3/4 of the way to the top. Bake for 25 minutes, until a toothpick inserted in the center comes out clean. Cool and eat!