The Wild Black Raspberry version of X-Factor Muffins

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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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.

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Rating: 5
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Course

Breads

Prep Time

10 minutes

Cook Time

25 minutes

Servings

muffins MetricUS Imperial

Ingredients

• 11 oz Unbleached All-Purpose Flour
• 2 1/4 teas Baking Powder
• 3/4 teas Baking Soda
• pinch Salt
• 3 3/4 oz Sugar
• 1 ea Egg
• 1 ea Egg Yolk
• 1/2 C Olive Oil
• 1 C Sour Cream
• 1-2 C Berries (more towards 2 C for drier berries like wild black raspberries. Closer to 1 C for more moist berries like blueberries)

Course Breads Prep Time 10 minutes Cook Time 25 minutes Servings muffins MetricUS Imperial Ingredients 11 oz Unbleached All-Purpose Flour 2 1/4 teas Baking Powder 3/4 teas Baking Soda pinch Salt 3 3/4 oz Sugar 1 ea Egg 1 ea Egg Yolk 1/2 C Olive Oil 1 C Sour Cream 1-2 C Berries (more towards 2 C for drier berries like wild black raspberries. Closer to 1 C for more moist berries like blueberries)

Votes: 1 Rating: 5 You: Rate this recipe!

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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