Prep 15 mins
Cook 35 mins
From Egullet.org contributor CanadianBakin' channeled through Do You Know The Muffin Man? blog site. This is based on a recipe written by Joanne Chang and featured in Fine Cooking magazine March 2006 as part of a feature article. This is the base recipe only and of course a variety of flavours can be added. Serving as a motivation for me to start weighing flours (as I know I should).
- 16 ounces all-purpose flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 9 3⁄8 ounces sugar
- 5 ounces butter, melted and slightly cooled
- 8 1⁄2 ounces whole milk, at room temperature
- 8 1⁄2 ounces sour cream, at room temperature
- 2 eggs, large, room temperature
- 1 large egg yolk, room temperature
- Heat oven to 350°F Spray 12-cup muffin pan thoroughly with pan spray.
- In a large mixing bowl sift together dry ingredients. Whisk until well combined. In a medium bowl, whisk together wet ingredients until well combined.
- Pour the wet ingredients into the dry, and fold just until the dry ingredients are mostly moistened.
- Add up to 1-1/2 cups of fruit or chocolate and up to 3/4 cup of toasted nuts. As well, add 1 teaspoon of vanilla or flavour or spices of your choosing. Fold in just till combined. Do not overmix.
- Use a 4 - 5 oz disher to scoop batter into the muffin cups. The batter will mound higher than the rim of the cups. Bake until the muffins are golden brown and spring back lightly, 30 - 35 minutes. Let the pan cool on a rack for 15 - 20 minutes.
- While still slightly warm, use a knife to separate the tops if necessary, and then turn out the muffins onto a rack to finish cooling.
- Glaze while warm if desired.