I made the best muffins I have ever made the other day. This is another recipe that I have been meaning to try and just never got around to it. Silly me.
This recipe was pointed out to me by Kelly of Sass & Veracity. She had posted these muffins and told me they were the best. If you haven’t been to her blog you really need to check it out. Kelly is an amazing cook and baker but my favorite thing about her recipes is that she always adds notes on the end. These are almost like her own personal notes that she has written along the side of the recipe in the magazine or the cookbook. Sometimes they are things she would do different the next time or reasons why she did what she did this time. I have cooked many of her recipes and have never had a “fail”.
I can’t wait to make these again and again. The possibilities are endless. You can use just about any flavor combo that you can imagine with these. When making these muffins Joanne Chang advises that if you want to add fruit or chocolate to the master recipe, do so in 1-1/2 cup quantities and if you are altering flavorings such as citrus zest, or spice, then 2 tsp. of zest is recommended, and/or 3/4 tsp. spice. Also these are really easy. You don’t need a mixer and only 2 bowls being dirtied. Love that…
Joanne Chang's Master Muffin Recipe
Makes 12 big top muffins
3-1/2 c. all purpose flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 c. sugar
10 T unsalted butter, melted and cooled
1 c. whole milk at room temp
1 c. sour cream at room temp
2 lg. eggs at room temp
1 lg. egg yolk at room temp
1 1/2 c. of blueberries
Preheat oven to 350 degrees F.
Sift flour, baking powder, baking soda, and salt into a large bowl and set aside. In another bowl, combine sugar, melted butter, milk, sour cream, and eggs. Add this wet mixture to the dry mixture and mix gently until nearly all the dry ingredients are moist and the batter is still lumpy.
Gently mix the additional ingredients into the batter being careful not to over mix. Line a 12-cup standard muffin tin with paper cups, and spray over the top of the muffin pan lightly. Divide the batter evenly among the 12 cups, mounding it. Bake in the center of the oven about 30 to 35 minutes or until tops are golden brown and centers set.
Cool muffins in the pan placed on a baking rack for about 20 minutes before removing them to a platter.