Prep 15 mins
Cook 0 mins
This is a never-fail muffin recipe, it's a blank canvas for anything you can dream up! I like coconut and canned chopped pineapple that has been well drained! You choose what you want to add in! If you like a sweet muffin add in more sugar.
- Set oven to 400 degrees.
- Set oven rack to second-lowest position.
- Grease 12 regular size muffin tins or line with paper muffin liners.
- In a bowl sift together flour, 1/2 cup plus 2 tablespoons sugar, baking powder, baking soda and salt.
- In another bowl whisk together melted butter with sour cream, egg and vanilla or almond extract.
- Stir in the butter mixture (along with any ingredients you might be adding) into the flour mixture; stir with a wooden spoon JUST until combined.
- Divide the batter between each muffin tin.
- If you want you can sprinkle with a topping.
- Bake for about 20 minutes or until muffins test done.
MMM....Yummy muffins....I had put in some nutmeg and about 1 1/2 cups of blueberry infused Craisins. This recipe is fantastic Kitten as is all your other recipes. They are very tasty with my morning tea. Always love your recipes Kitten, thanks for sharing.
I made these this week and they were soo good! I added pecans on mine.
I wanted to try these because they are almost identical to another Zaar recipe that I use all the time, except these have more sugar. I wanted to see if the additional sugar made a lot of difference. I was surprised that it did. The tops of these muffins were crisper and the muffins were chewier and not as tender. They were good muffins but I do prefer the less sugar version. I used almond extract and added in 1 cup of dried cherries and 1/2 cup of white chocolate chips. An excellent and tasty combination! Another good combo is chocolate chips, dried cranberries and some orange zest. The possibilities are indeed endless. :) Thanks Kitten!