Versatile and always delicious (Print Version)
# Ingredients:
→ Basic Ingredients
01 -
3/4 cup (200g) sour cream (or crème fraîche as an alternative)
02 -
1/2 cup (100ml) neutral vegetable oil (like canola or sunflower oil)
03 -
2 medium eggs
04 -
2 1/2 cups (300g) all-purpose flour (or spelt flour as an alternative)
05 -
3/4 cup (150g) granulated sugar
06 -
3 teaspoons (11g) baking powder
07 -
1 packet vanilla sugar (or 1 teaspoon vanilla extract)
→ Optional Mix-ins (choose one)
08 -
2 cups (300g) raspberries or blueberries (fresh or frozen)
09 -
OR 1 jar of sour cherries (about 24oz/700g, well drained)
10 -
OR 1/2 cup (100g) chocolate chips (plus optional glaze and sprinkles for topping)
# Instructions:
01 -
Preheat your oven to 350°F (180°C) conventional or 320°F (160°C) fan/convection. Line a 12-cup muffin tin with paper liners.
02 -
In a large bowl, combine the flour, sugar, baking powder, and vanilla sugar with a wooden spoon. If you're using chocolate chips, add them to this dry mixture now.
03 -
In a separate bowl, use a hand mixer or stand mixer to combine the eggs, oil, and sour cream until smooth and uniform. If you're adding lemon juice or other liquid flavorings, mix them in at this stage.
04 -
Add the dry ingredients to the wet mixture. Mix briefly - only 20-30 seconds! The batter should be relatively thick, not creamy. Overmixing will prevent your muffins from being light and fluffy.
05 -
Gently fold in your chosen fruit with a wooden spoon. If using frozen berries, don't worry if the batter changes color slightly - this is completely normal.
06 -
Immediately distribute the batter evenly among the 12 muffin cups using two tablespoons or an ice cream scoop. Fill cups completely for large, domed muffins, or about 2/3 full for smaller ones.
07 -
Bake on the middle rack of your preheated oven for 25-30 minutes. Check for doneness by inserting a wooden toothpick into the center of a muffin - it should come out clean.
08 -
Keep your freshly baked muffins in an airtight container for up to two days. They also freeze beautifully and can be thawed at room temperature whenever a muffin craving strikes.
# Notes:
01 -
Work quickly with this batter for the best rise and texture in your finished muffins.
02 -
The key to tender muffins is minimal mixing (just 20-30 seconds) to prevent gluten development.
03 -
The consistency of your batter may vary depending on your mix-ins. Frozen berries will add moisture and may color the batter.
04 -
These muffins freeze exceptionally well - make a double batch and save some for later!