Description

These Basic Muffins are incredibly fluffy and versatile, perfect for breakfast or a snack. With simple ingredients like flour, sugar, and sour cream, they offer a wonderful flavor that can be customized with your favorite add-ins. Quick to prepare and sure to delight, they are an essential addition to any homemade recipe collection.

Ingredients

Scale

1 ¾ cup (220 g) all-purpose flour
1 cup (200 g) granulated sugar
2 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon table salt
¼ cup (57 g) unsalted butter, melted
¼ cup (60 ml) neutral cooking oil (avocado, vegetable, or canola oil)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 cup (240 g) sour cream
1 ½ cups your favorite add-ins, optional (chocolate chips, fresh or frozen berries, nuts, etc.)
1 tablespoon granulated sugar or coarse sugar for sprinkling on top, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (215°C) and line a 12-count muffin tin with paper liners.
In a medium bowl, mix flour, sugar, cornstarch, baking powder, baking soda, and salt until combined.
In another bowl, whisk together melted butter and oil. Then add the egg and vanilla extract, followed by the sour cream, and mix well.
Combine the wet ingredients with the dry ingredients using a spatula, folding gently until about 50% mixed. Add any optional add-ins and fold until fully combined, being careful not to over-mix.
For taller muffin tops, cover the batter with a towel and rest for 15-60 minutes if desired.
Divide the batter evenly among the muffin tins. Sprinkle with sugar on top if using, then place in the preheated oven.
Bake at 425°F (215°C) for 8 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 10-12 minutes, until golden and a toothpick comes out clean.
Let the muffins cool in the tin for 7 minutes before transferring them to a cooling rack to cool completely.

Notes

For added moisture, use room temperature ingredients.
If using frozen fruit, check muffins a few minutes earlier as they may take longer to bake.
Store leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 198
Sugar: 12g
Sodium: 115mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 24mg