Make Your Own Muffins
This is fabulous. On days that I am feeling spunky and decide to make a batch of muffins for the kids, there is not always agreement on the species of muffin to make. Blueberry? Chocolate chip? Blackberry? Strawberry? Brown sugar? Pecan? Oat?
There are so many flavors and so many opinions around here. With this basic muffin recipe and some toppings – the guests can decide what flavor muffins they want. You could even set up a “breakfast Muffin Bar” and let everyone top their own muffins.
Here is how it works
The first step is to get the toppings ready. Grab anything you have that would be tasty in a muffin.
Here are some ideas:
- Blueberries
- Chocolate chips
- Blackberries
- Strawberries
- Brown sugar
- Cinnamon
- Cane Sugar
- Raisins
- Pecans
- Oats
- Jelly or jam
Next, the head chef will need to make the basic muffin batter. This is the perfect muffin recipe. It is just sweet enough. It holds the toppings perfectly. It doesn’t go flat in the oven. It will give you domed muffin tops. It is moist and delicious.
Start by making the classic muffin batter. Cream the butter and sugar in a big bowl with a whisk or electric mixer. Once they are fluffy, add the 3 eggs and whisk (or beat) again. Add the sour cream, salt & vanilla, and mix.
Add the flour, baking powder, and baking soda and mix just until combined.
Line the muffin tin with wrappers and fill them 2/3 with the batter.
Now comes the fun part – topping the muffins!
Grab a tablespoon or two of a topping and drop it right on top of the muffin. Use the end of a knife or a small spoon to slightly mix the topping into the muffin batter. You don’t need to stir it up, just push some of the berries or oats into the base of the muffin.
After shoving some topping into the batter, add another sprinkle of the topping to the very top and dust it with some sugar. For tart muffins (berry) we sprinkle cane sugar on top. For oats and nut muffins we topped them with brown sugar (or turbinado). We top the chocolate chip muffins with tiny chips. So cute!
Bake at 400 for 20-25 minutes.
These are so much fun to make and will bring a smile to everyone in your home.
In case you were wondering which ones were the top picks here. The first muffin flavors to disappear were the strawberry (use fresh or frozen strawberries topped with a heavy pinch of cane sugar) and the brown sugar oat muffins! My favorite was the Brown Sugar Oat – so good! I topped them with plenty of oats, brown sugar & cinnamon for a streusel top.
Enjoy!
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XO,
Candi
| Servings |
muffins
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- 1 1/2 sticks butter
- 1 cup cane sugar
- 3 large eggs
- 1 1/2 tsp vanilla
- 1 cup sour cream
- 3 cups Flour If using store bought flour add 2 1/2 cups
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp Salt
- toppings oats, brown sugar, blue berries, blackberries, jelly, etc
Ingredients
|
|
Cream the butter and sugar in a big bowl with a whisk or electric mixer. Once they are fluffy, add the 3 eggs and beat again. Add the sour cream, salt & vanilla and mix on low. Add the flour, baking powder, and baking soda and mix just until combined. Spoon into muffin tin lined with wrappers filling them almost to the top.
Top muffins with your favorite toppings and use a knife to slightly mix the toppings into the batter. If using a tart topping (like berries) sprinkle a little cane sugar on the top of the muffin. If using nuts or oats sprinkle a little brown sugar (turbinado) on top. Delicious!
Bake 400 degrees 20-23 minutes (until beginning to brown and a toothpick comes out clean).
