Muffins, Muffins, Muffins!

February 20, 2013

Sour Cream Muffins by the TSTC Culinary Institute

Here are three basic muffin recipes that we teach here at TSTC Culinary. They are very easy, and you can make them any flavor you like simply by adding any of the following:
Pumpkin puree with pumpkin pie spices
Nuts
Coconut
Peaches
Blueberries
Apples
Chocolate Chips
Orange Zest
Lemon Zest
Streusel Topping
Poppy seeds
Flax Seeds
Sesame Seeds
Almond Extract

They are nicer if you sprinkle the top with a course sugar before you bake them----gives them a crunch and a sparkle.
Enjoy!
Hint: Cake flour makes these really light and fluffy!

Basic Muffin Recipe
(Baking powder Version)
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup white sugar or packed light brown sugar
2 eggs
1 cup milk
½ cup melted butter
1 teaspoon vanilla

Sift all dry ingredients together. Add to wet ingredients and blend thoroughly with mixer or wire whisk. Flavorings can be added at this point. Be careful not to overbeat.

(Buttermilk/Soda Version)
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup white sugar or packed light brown sugar
2 eggs
1 cup buttermilk
1/2 cup melted butter
1 teaspoon vanilla

Sift all dry ingredients together. Add to wet ingredients and blend thoroughly with mixer or wire whisk. Flavorings can be added at this point. Be careful not to overbeat. (These will be heavier and more moist.)

(Sour Cream Version)
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup white sugar or packed light brown sugar
2 eggs
1 cup sour cream or yogurt
½ cup melted butter
1 teaspoon vanilla

Sift all dry ingredients together. Add to wet ingredients and blend thoroughly with mixer or wire whisk. Flavorings can be added at this point. Be careful not to overbeat. (These will be heavier and more moist.)

Bake in 400 degree oven until a toothpick comes out clean, or about 17 minutes. Each mix makes a dozen muffins.

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