The Secrets to Perfect Muffins (Any Flavor!)

By Sugar Spun Run · 40 min

Ingredients

Instructions

1. Preheat the oven to 425°F (215°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda and salt until well combined.
3. In another bowl or large measuring cup, whisk the melted butter and oil. Whisk in the egg and vanilla, then add the sour cream and whisk until smooth.
4. Add the wet ingredients to the dry and gently fold with a spatula until about half combined. Add any extras and keep folding until the batter is fully combined and the extras are spread evenly. Do not overmix.
5. Optional: cover the batter with a clean towel and rest it for 15-60 minutes for taller muffin tops.
6. Divide the batter evenly among the cups and sprinkle with sugar if using. Bake on the centre rack at 425°F (215°C) for 8 minutes, then, without opening the door, lower the oven to 350°F (175°C) and bake another 10-12 minutes, until the tops are light golden and a toothpick comes out clean or with a few moist crumbs. Frozen berries may need a few extra minutes; start checking after 12 minutes.
7. Let the muffins cool in the tin for 7 minutes, then move them to a rack to cool completely.

Summarized from Sugar Spun Run's video. Watch it for the details.

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