Some mornings you just want a muffin, warm and fruity from the oven, or perhaps you are like me and prefer the kind that tastes like a mini coffee cake. Muffins are always great to have when someone is coming for coffee or as a nice addition to your brunch. Whatever the occasion, it is always good to have a “go to” muffin recipe on hand. That is exactly what this is, a basic muffin recipe with several variations. This recipe is not huge, it makes a dozen regular muffins, so that is perfect for most situations. You can always double it if you want more.
I like to make everyone happy so I appreciate that I can make a few different kinds of muffins out of one batch if I choose to do so. I can divide it in half after it is mixed up and add lemon zest, a half of a tablespoon of lemon juice and then toss in some fresh raspberries or blueberries for one bowl, and maybe just some mini chocolate chips in the other half. Be careful not to overwork the dough though, just stir your additions in.
I am not only giving you the basic recipe but also the recipe I use for cinnamon or fruit filling.
Also, I always weigh my flour, it keeps consistency in my results so I will give you both the weight and measurements, just be careful if you are using measuring cups to spoon the flour into the cup and then level it off. Don’t be too heavy handed. The dough is pretty thick too so don’t worry about that.
- 6 tablespoons butter (softened)
- 1/2 cup sugar
- 1 egg
- 1/2 cup sour cream
- 1 1/2 teaspoon vanilla
- 1 1/2 cups (7.5 ounces) flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup milk (I always use whole)
- 1/4 teaspoon nutmeg (I use this with most of the muffins)
- 3/4 cup fruit
- 1 teaspoon cinnamon
- 1 1/2 teaspoon lemon or orange zest
- 1 tablespoon lemon juice or orange juice
- 1/2 cup mini chocolate chips
- 1 1/2 cup fresh or frozen fruit
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 1 1/2 tablespoon ground cinnamon
- 1/3 cup sugar
- 1/4 cup flour
- 2 tablespoons butter (cold)
- Preheat oven to 375 degrees
- Combine dry ingredients. and set aside.
- Cream butter and sugar until fluffy.
- Add egg and mix well.
- Add in sour cream and vanilla (plus any zest you may be using) and mix well.
- Add half of the flour and just combine, add in the milk, just combine, add in remaining flour and just combine.
- Stir in any fruit.
- Line your muffin tins with paper liners and divide the dough evenly. I use my smallest cookie scoop and it takes 2 scoops. That is just perfect if you want to make cinnamon swirl or fruit swirl muffins because you can put in one scoop of dough, then a little cinnamon or fruit filling, add another scoop of dough and a little more filling then swirl it with a toothpick.
- I like to top my muffins with a little streusel topping so if you are using that, sprinkle on a level tablespoon of that and pop them in the oven for about 15 to 20 minutes.
- In a small sauce pan, combine all of the ingredients and cook over medium heat, mashing and stirring constantly until it is thickened and gets a little "shiny". Remove from heat and put it through a fine sieve to get rid of the seeds. Refrigerate left overs in an airtight container and you can use it on ice cream, pancakes or as a filling between layers of a cake.
- Mix ingredients together and refrigerate leftovers in an airtight container for later use ( you may need to microwave it for a few minutes to soften it up after it has been stored in the fridge).
- Combine flour and sugar
- Cut in cold butter (I use my food processor, I double the recipe and save the rest in the fridge for later use)