Ann’s Design-Your-Own Sour Cream Muffins

Over the years I’ve made so many variations of my basic sour cream muffins that I’ve come to realize that I’m only limited by my imagination.  During my baking classes at Hilltop School, though, I could see that it would help the process if I gave the kids in my class some guidelines. Without this input the muffins were so full of gummy worms and Skittles that the results were questionably successful in my eyes, though the kids loved them!

Preheat oven to 400 degrees

Ingredients:

1 3/4 cups sugar
3 1/2 cups all-purpose flour
1 tsp. baking powder
3/4 tsp salt
1 3/4 tsp. baking soda
1 stick of unsalted butter, melted
2 cups sour cream
4 eggs
1 tsp vanilla extract
Spices and Flavorings of Your Choice (see below for ideas!)

Method:

1. In a large bowl mix all of the dry ingredients.
2. Add to the dry ingredients any of the following and mix gently:
   Crannies & Chopped Pecans – 1 cup total
   (use cardamom as the spice, about 1 tsp.)
   Chocolate Chips & Walnuts ~ 1 cup total
   (use cinnamon as the spice, about 1 tsp.)
   Zest of 1 lemon & 2 Tb. poppy seeds
   Zest of 1 orange & 1 cup blueberries
3. Add the eggs, sour cream, melted butter and vanilla all at once.
4. Mix with wooden spoon only enough to wet the ingredients.  DO NOT OVERMIX!
5. Scoop into well-greased muffin tins or into cupcake papers in muffin tin. Fill 2/3 full.
6. Bake in 400 degree oven for 15-20 minutes or until golden on top.
7. Remove from oven and cool.

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