February 17, 2006

Sour Cream Muffins


3 eggs, at room temperature
3 cups flour
1 1/2 cups sour cream
1 1/2 cups sugar
1 1/3 light brown sugar
3/4 cup butter, at room temperature
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons vanilla
1/2 teaspoon salt


Preheat oven to 350. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream butter with sugar until fluffy, about 3 minutes. Add eggs, one at a time. Beat in vanilla, sour cream. Add dry ingredients until just combined. Spoon batter into lined cupcake pans. Generously sprinkle brown sugar on top of each muffin. Bake 20 to 25 minutes or until a toothpick inserted in the middle of the center muffin comes out clean.

Yield: 1 1/2 dozen muffins

My thoughts:
I love sour cream. More than I should, really. I like it in cakes, in muffins, on tacos, on red beans and rice, the list goes on. These muffins are really moist but not too sweet. I don't like a breakfast muffin that is too cupcake-y and this, despite the two kinds of sugar and the sour cream isn't. While I generally stick to this recipe, when my mom makes them around holidays she subsitutes colored sugar for some of the brown sugar that you sprinkle on top. Either way is good but don't skimp on the vanilla.