5 Muffin Flavors, 1 Easy Batter (Print Version)
One thick sour cream muffin batter turns into five flavors, with three muffins of each kind in one cozy baking session.
# Ingredients:
Base muffin batter
01 -
3 cups (360 g) all-purpose flour
02 -
1 tablespoon plus 1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
3/4 teaspoon fine salt
05 -
3/4 cup (150 g) granulated sugar
06 -
1/2 cup (100 g) packed light brown sugar
07 -
3/4 cup (170 g) unsalted butter, melted and cooled slightly
08 -
3 large eggs, room temperature
09 -
3/4 cup (180 g) sour cream, room temperature
10 -
3/4 cup (180 ml) milk, room temperature
11 -
2 teaspoons vanilla extract
Strawberry chocolate chip portion
12 -
1/3 cup (45 g) diced strawberries, patted dry
13 -
3 tablespoons mini chocolate chips
Blueberry crumble portion
14 -
1/3 cup (50 g) blueberries
15 -
2 tablespoons all-purpose flour
16 -
1 tablespoon light brown sugar
17 -
1 tablespoon cold unsalted butter
18 -
Pinch of cinnamon
Banana chocolate chip portion
19 -
1/3 cup (75 g) mashed ripe banana
20 -
3 tablespoons mini chocolate chips
21 -
1 tablespoon all-purpose flour, if banana is very soft
Lemon poppy seed portion
22 -
1 teaspoon finely grated lemon zest
23 -
1 tablespoon fresh lemon juice
24 -
1 teaspoon poppy seeds
Apple cinnamon portion
25 -
1/3 cup (40 g) finely diced peeled apple
26 -
1/4 teaspoon ground cinnamon
Optional topping
27 -
1-2 tablespoons coarse sugar, for sprinkling
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line 15 standard muffin cups, using two pans or baking the last 3 muffins after the first pan.
02 -
In a large bowl, whisk the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar until evenly combined.
03 -
In a second bowl, whisk the melted butter, eggs, sour cream, milk, and vanilla until smooth.
04 -
Pour the wet ingredients into the dry ingredients. Fold with a spatula just until no dry flour remains. The batter should be thick.
05 -
Divide the batter evenly among 5 small bowls. Fold one flavor mixture into each bowl. For the blueberry crumble, rub the flour, brown sugar, cold butter, and cinnamon together, then sprinkle it on top after filling.
06 -
Spoon each flavored batter into 3 muffin cups, filling them almost to the top. Add crumble to the blueberry muffins and coarse sugar to any other tops if desired.
07 -
Bake for 17-20 minutes, until the tops spring back and a toothpick inserted in the center comes out with moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack.
# Notes:
01 -
Makes 15 standard muffins, 3 of each flavor.
02 -
Room-temperature eggs, milk, and sour cream help the batter mix evenly.
03 -
Cool completely before storing so the tops stay dry.