I’ve long made muffins using the “Old School Muffins” recipe in Alton Brown’s I’m Just Here for More Food.  I like the tender texture and the more moderate sweetness of his recipe, as compared with more typical modern recipes, which are more like cupcakes.  However, I wanted to make muffins to celebrate Wild Black Raspberries, but had not had time to make yogurt.  It turns out our local “grocery store” doesn’t actually sell plain yogurt(!), so buying some was nixed.  My wife, Xenia, suggested substituting sour cream instead.

The substitution was inspired!  It did require a bit of fiddling with the leavening, because sour cream is not as acidic as yogurt.  But the result is even better.  Hence, in honor of Xenia, I dub these, X-Factor Muffins.

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