I don't bake much. I prefer the 'taste-as-you-go' cooking thing rather than the 'exact-measurements-only' baking thing. That being said, these were my most favorite thing that I have ever baked. I will definitely make them again.
The Recipe: adapted from here
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup sugar
- 4 Tablespoons unsalted butter, melted and cooled
- 1 1/4 cups sour cream
- 6 oz. (1 1/2 cups) berries (I used a cup blueberries, 1/4 cup raspberries and a few tablespoons of strawberry/rhubarb jam).
- Preheat oven to 350 degrees. Spray 12-cup muffin tin (or 2 12-cup mini muffin tins) with vegetable oil spray.
- Whisk flour, baking powder and salt in medium bowl until combined.
- Whisk egg in second medium bowl about 20 seconds.
- Add sugar and whisk vigorously until thick, about 30 seconds.
- Add melted butter in 2 or 3 steps, whisking to combine after each addition.
- Add sour cream in 2 steps, whisking until just combined.
- Add berries to dry ingredients and gently toss to combine (don't add jam yet if you are using).
- Add dry ingredients to sour cream mixture and carefully fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds (small spots of flour will remain and batter will be thick). Swirl in jam if using. Do not overmix.
- Divide batter evenly between muffin cups. (I made mini muffins and baked for less time.) If you want, sprinkle sugar over muffins as a topping.
- Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25-30 minutes, rotating tin halfway through baking.
- Invert muffins onto wire rack, stand muffins upright and let cool for 5 minutes.