Basic All-Purpose Muffins
Basic muffins you can modify.
Servings 12 mufifns
Cost 5
Ingredients
- 2 cups all-purpose flour (250 grams)
- ¾ cup sugar (150 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup sunflower oil (100 grams)
- ¾ cup sour cream (170 grams)
- ½ cup milk (120 grams)
- 2 teaspoons vanilla or 1 tsp. vanilla and 1 tsp. butter emulsion
Add-Ins
- 1 cup fresh or frozen fruit or ⅓ cup mini chocolate chips or anything else you'd like
Instructions
- Preheat oven to 400 degrees F. Wet 12 5-inch parchment squares, crinkle them up, then press them into the muffin tin. If you don't have parchment squares use liners or grease the cups. The muffins will be smaller.
- Mix all dry ingredients. If using chocolate chips, stir them in with the dry ingredients. Set aside.
- In a mixing bowl, whisk together eggs, oil, sour cream, milk and vanilla.
- Add flour mixture and stir gently with a heavy duty scraper just until fully mixed. If using berries, add them when the flour mixture is about halfway mixed.
- Using a large muffin or ice cream scoop or ⅓ cup measure, divide muffin batter evenly among the muffin cups.
- Bake at 400 for 25 minutes. The muffins may take slightly longer with frozen fruit such as blueberries.
- Let cool.
Notes
This is an optional all-purpose streusel topping you can make ahead and store in the refrigerator. It's the crumbly white kind best used in small amounts for texture, so it's understated and just there for accent unlike bolder brown sugar and nut streusels. To make it, just mix ½ cup (65 grams) of flour with 3 tablespoons (36 grams) sugar. Add 2 ½ tablespoons (36 grams) of very soft, cooled, salted butter and stir until crumbly. Add a pinch of salt. If you used unsalted butter, use more salt. If you want to spice it up or warm up the flavor you can incorporate a little brown sugar.