The muffins are quick to prepare and quick to bake as well. One little tip I would like to share about muffins, is don't over mix. I always mix them by hand with a spatula (more of a folding technique) not a mixer. If you over mix muffins they will be tough and not so tasty. If you do prefer to use a mixer, be careful to stop when the ingredients become just combined.
recipe (yields 12 muffins)
2 c. flour
1/3 c. brown sugar
1/3 c. white sugar (or vanilla sugar)
2 tsp. baking powder
1/2 tsp. salt
1/3 c. milk
1/3 c. sour cream
1/2 c. unsalted butter, melted and cooled
2 eggs
1 tsp. vanilla
That is the base recipe...at this point if you want chocolate chip muffins, add 1 cup of mini chocolate chips. For the snicker doodle version we are going to add 1 tablespoon cinnamon.
Preheat the oven to 400 degrees. Spray a 12 cup muffin tin with non stick spray or line with cupcake liners, set aside. In a large bowl, combine the ingredients with a large spatula in a folding technique, being careful not to over mix. The batter will be thick. Using a medium ice cream scoop, divide the batter evenly between the 12 cups, about 2/3 full. Bake for 13 to 15 minutes, or until a toothpick comes out clean, do not over bake or they will be dry.
Allow to cool for about five minutes in the pan. Then remove from the pan and place the muffins on a cooling rack. In the meantime, to prepare the topping you'll need:
1/4 c. vanilla sugar or plain white sugar
1 tbsp. cinnamon
2 tbsp. melted butter
Using a pastry brush, brush the top of the muffins with the melted butter. In a small bowl combine sugar and cinnamon. Then dip the muffin top in the cinnamon sugar, coat the butter thoroughly. Allow to dry on the cooling rack. Store in an airtight container for several days.
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