For the love of MUFFINS! The hardest part about this recipe is remembering to set the cold ingredients out ahead of time to bring them to room temperature. This is key, to keep the melted butter from solidifying. Do not over-mix the batter, over-mixing makes tough muffins. To avoid over-mixing, add berries, chocolate chips, and nuts before the batter is fully mixed. For bakery-style muffins, fill the muffin cups to the top! For more muffin tips, go to finecooking.com.
3½ cups flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbl butter, melted and cooled slightly
1¹⁄3 cups sugar
1/2 cup milk, room temperature
1/2 cup buttermilk, room temperature
1 cup sour cream, room temperature
2 eggs, room temperature
1 tsp vanilla
1/2 cup mini chocolate chips
3/4 cup chopped walnuts
3/4 frozen raspberries, right from the freezer
Preheat oven to 350°. Prepare 12 cup muffin pan. If using Demarle, place on perforated sheet no need for spray, other pan, spray top and cups (or spray top of pan and use papers).
Do all the mixing of the muffins by hand. In large bowl stir together flour, baking powder, baking soda, and salt. In medium bowl cream butter and sugar, add milk, buttermilk, sour cream, eggs, and vanilla. Pour wet ingredients into the dry ingredients, fold together gently and before all mixed add mini chocolate chips, walnuts, and raspberries. Fold just until incorporated, it is ok if there are a few streaks for flour. Lumpy is good, do not over mix.
Scoop batter evenly between muffin cups, they will be very full (see picture). Sprinkle each with 1/4 tsp of sugar if desired. Bake for 30-35 minutes or until golden and center springs back slightly when pressed in middle. Cool in pan about 15 minutes then transfer to wire rack to cool. Try with different kinds of chips, fruit, and nuts!
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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.