Sour Cream Muffins
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 cup sour cream (regular, low-fat, or nonfat)
2/3 cup milk (whole, low-fat, or nonfat)
1 teaspoon vanilla
Position the rack in the center of the oven and preheat the oven to 400 degrees. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins,, spray as directed, then place the tins on a baking sheet. Whisk the flour, sugar, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside. In a large bowl, whisk the eggs and sour cream until smooth then whisk in the milk and vanilla extract. Stir int he flour mixture with a wooden spoon until incorporated. Fill the prepared tins three-quarters full. Bake for 18 minutes, or until the tops are lightly browned but smooth. Set the pan on a wire rack to cool for ten minutes. Release muffins from the tin. If storing or freezing them, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to one month in the freezer.
Banana Walnut Sour Cream Muffins- add 1/2 cup chopped dried banana & 1/2 cup chopped walnuts with the flour.
Blueberry Sour Cream Muffins- Add 1 cup dried blueberries with flour.
Cherry Sour Cream Muffins- Add 1 cup dried cherries with the flour.
Chocolate Chip Sour Cream Muffins- Add 1 cup semisweet or milk chocolate chips with the flour.
Cranberry Sour Cream Muffins- Add 1 cup dried cranberries with the flour.
Raisin Sour Cream Muffins- Add 1 cup raisins with the flour.
Coconut Sour Cream Muffins- Add 1 cup unsweetened shredded coconut with the flour.