Yield: 12 Muffins
8 ounces Unsalted butter, room temperature
8 ounces Granulated sugar
2 Eggs
10 ounces All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
10 ounces Sour cream
1 teaspoon Vanilla extract
Notes: Method: Creaming
1. Cream the butter and sugar until light and fluffy. Add the eggs.
2. Sift the dry ingredients together.
3. Stir the dry ingredients and sour cream, alternately, into the butter mixture in three additions. Stir in the vanilla.
4. Portion and bake at 350°F (180°C) until light brown and set, approximately 20 minutes.
5. Allow the muffins to cool briefly in the pan before removing.
Variations:
Sour cream muffins can be topped with streusel or flavored with a wide variety of fruits or nuts by adding approximately 4-6 ounces (1 cup/120-180 grams/40 to 60%) fresh or frozen drained fruit to the batter. Blueberries, dried cherries, candied fruits, pecans and diced pears yield popular products. To make basic spice muffins, add 0.03 oz. (1/2 teaspoon/1 gram/0.3%) each of cinnamon and nutmeg.
8 ounces Unsalted butter, room temperature
8 ounces Granulated sugar
2 Eggs
10 ounces All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
10 ounces Sour cream
1 teaspoon Vanilla extract
Notes: Method: Creaming
1. Cream the butter and sugar until light and fluffy. Add the eggs.
2. Sift the dry ingredients together.
3. Stir the dry ingredients and sour cream, alternately, into the butter mixture in three additions. Stir in the vanilla.
4. Portion and bake at 350°F (180°C) until light brown and set, approximately 20 minutes.
5. Allow the muffins to cool briefly in the pan before removing.
Variations:
Sour cream muffins can be topped with streusel or flavored with a wide variety of fruits or nuts by adding approximately 4-6 ounces (1 cup/120-180 grams/40 to 60%) fresh or frozen drained fruit to the batter. Blueberries, dried cherries, candied fruits, pecans and diced pears yield popular products. To make basic spice muffins, add 0.03 oz. (1/2 teaspoon/1 gram/0.3%) each of cinnamon and nutmeg.
