X-Factor Muffins
Inspired by Alton Brown’s “Old-School Muffins,” these substitute sour cream instead of yogurt (with a requisite leavening adjustment), for a subtle flavor enhancement that better shows off berries.
Servings Prep Time
12muffins 10minutes
Cook Time
25minutes
Servings Prep Time
12muffins 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Put muffin wrappers in each cell of a muffin tin.
  2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the berries , and gently stir them in to evenly distribute and get coated with the flour mixture.
  3. In a medium bowl, whisk together the sugar, egg, and egg yolk until it starts to become creamy. Add the sour cream and olive oil, and whisk again to combine.
  4. Add the wet ingredients to the flour/berry mixture, and mix just to combine. Don’t over-mix! It’ OK if there’s a bit of flour not fully incorporated here and there.
  5. Spoon batter into muffin cups. Bake for 20-25 minutes, until a toothpick comes out clean, or better yet, the internal temperature reaches 210 degrees.
  6. Serve warm, or let cool before storing in an airtight container.
Recipe Notes

These are also good with nuts and chocolate bits.  I particularly enjoy toasted pecans and dark chocolate chunks….

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