“Give me liberty or a bran muffin.”-Colin Morchie
Muffins, I possibly made the most tasty, most scrumptious, most decadent muffins last night in all of my history of muffin making. Do I have your attention yet? Picture dense, creamy white batter that bakes up airy and light. Raspberries, sour cream undertones and just a pinch of white chocolate ….. Nom nom nom! I am not kidding, possibly my best yet and I have been baking muffins since I was five years old with my mother! Don’t believe me? Bake them up and I promise you will make someone very happy! Pictures and recipe follow!
Best muffins ever!
Five tablespoons of softened butter
Half of a cup of sugar
Two teaspoons of vanilla
Three-quarters a cup of sour cream
One and a half cups of flour
One and a half teaspoon baking powder
One quarter teaspoon baking soda
One quarter teaspoon salt
One cup fresh/ frozen berries of choice
One quarter cup white choc chips
In a large bowl or a stand mixer, cream butter and sugar until fluffy. Add egg and vanilla and beat until smooth. Slowly add sour cream and continue to mix. Add dry ingredients a little at a time and mix until just mixed…aka don’t over do it ! Gently fold in berries and chips. This will be very thick dough, scoop into lined muffin tin and bake at 375 for 20 minutes. Pop on cooling rack and enjoy with a pat of butter!