Ultimate Muffins

By Sally's Baking Recipes · 50 min

Ingredients

Instructions

1. Preheat the oven to 425°F (218°C). Grease a 12-cup muffin pan with nonstick spray or line it with cupcake liners.
2. In a medium bowl, mix the brown sugar, granulated sugar and cinnamon. Stir in the melted butter, then work in the flour with a fork just until crumbly with large crumbles. Set aside or refrigerate.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon if using.
4. Beat the softened butter, granulated sugar and brown sugar on high speed about 3 minutes until smooth and creamy. Scrape the bowl, add the sour cream, eggs and vanilla, beat on medium for 1 minute, then on high until combined.
5. Add the dry ingredients to the wet and beat on low until almost combined. Add the milk and beat on low until combined. Fold in any add-ins. The batter should be thick.
6. Spoon the batter into the muffin cups, filling them to the top. Sprinkle with coarse sugar or add the crumb topping and gently press it on.
7. Bake 5 minutes at 425°F (218°C), then, without removing the muffins, lower the oven to 350°F (177°C) and bake 15 to 18 more minutes, until a toothpick inserted in the centre comes out clean.
8. Cool 10 minutes in the pan on a rack, then move the muffins to the rack to cool completely.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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