Sourcream Butter Muffins
AuthorTeresaMix all of the dry ingredients together in a large mixing bowl.
Add chunked butter and cut in the butter either with your hands or a pastry cutter.
When you are done cutting in the butter it should look like this. Now set aside the dry ingredient bowl and start on the wet ingredients.
To a medium mixing bowl, add the wet ingredients.
Whip the wet ingredients, including the milk, until well incorporated.
Your wet ingredient bowl will look like this when you are finished incorporating. Set aside your wet ingredient bowl and take out another bowl to make the butter crumb topping.
In a medium mixing bowl add 75 grams white sugar, 75 grams flour (mix) and then add 75 grams salted butter. Using your hands work the butter into the flour/sugar mixture until fine crumbs form.
The butter crumb mixture will look like this. Set bowl aside so you can mix the wet and dry ingredients of the muffins.
Pour the wet ingredients over the dry ingredients and mix them together gently, just until they are incorporated. Overmixing the batter will make your muffins tougher.
The batter will look like this when you are done mixing it.
Immediately fill your oiled muffins tins 3/4 full with the batter. I used large muffin tins so this formula made eight large muffins without inclusions. If you add inclusions (raisins, nuts, dried fruit etc) there will be more muffins. You can use muffin liners if you wish.
Add a scoop of butter crumbs to the top of each muffin.
Take a knife and gently poke the crumbs in a random fashion so they are partially pressed into the batter.
The crumbs will mostly still be on top but the crumbs will adhere better if you do the poking.
If you have any empty spots in your muffin tin, fill them 1/4 full of water so they don't overheat the muffins next to the empty spot.
Bake your muffins in a pre-heated 375F/190C oven for 20-25 minutes or until a toothpick inserted in the middle of the muffins comes out clean. If you add inclusions it may take a bit longer to bake than for plain muffins. And of course, smaller muffins will take less time to bake.
Muffins with inclusions. These muffins had craisins and walnuts added.
These are the plain sour cream butter muffins without inclusions.
You can make several plain muffins and then with the leftover batter, add inclusions so you end up with two types of muffins. You can also add cinnamon or other spices to the dry ingredients to make spice muffins. Also add some spice to the butter crumbs if you make spice muffins.
Slather with butter and enjoy while still warm.
Ingredients
Directions
Mix all of the dry ingredients together in a large mixing bowl.
Add chunked butter and cut in the butter either with your hands or a pastry cutter.
When you are done cutting in the butter it should look like this. Now set aside the dry ingredient bowl and start on the wet ingredients.
To a medium mixing bowl, add the wet ingredients.
Whip the wet ingredients, including the milk, until well incorporated.
Your wet ingredient bowl will look like this when you are finished incorporating. Set aside your wet ingredient bowl and take out another bowl to make the butter crumb topping.
In a medium mixing bowl add 75 grams white sugar, 75 grams flour (mix) and then add 75 grams salted butter. Using your hands work the butter into the flour/sugar mixture until fine crumbs form.
The butter crumb mixture will look like this. Set bowl aside so you can mix the wet and dry ingredients of the muffins.
Pour the wet ingredients over the dry ingredients and mix them together gently, just until they are incorporated. Overmixing the batter will make your muffins tougher.
The batter will look like this when you are done mixing it.
Immediately fill your oiled muffins tins 3/4 full with the batter. I used large muffin tins so this formula made eight large muffins without inclusions. If you add inclusions (raisins, nuts, dried fruit etc) there will be more muffins. You can use muffin liners if you wish.
Add a scoop of butter crumbs to the top of each muffin.
Take a knife and gently poke the crumbs in a random fashion so they are partially pressed into the batter.
The crumbs will mostly still be on top but the crumbs will adhere better if you do the poking.
If you have any empty spots in your muffin tin, fill them 1/4 full of water so they don't overheat the muffins next to the empty spot.
Bake your muffins in a pre-heated 375F/190C oven for 20-25 minutes or until a toothpick inserted in the middle of the muffins comes out clean. If you add inclusions it may take a bit longer to bake than for plain muffins. And of course, smaller muffins will take less time to bake.
Muffins with inclusions. These muffins had craisins and walnuts added.
These are the plain sour cream butter muffins without inclusions.
You can make several plain muffins and then with the leftover batter, add inclusions so you end up with two types of muffins. You can also add cinnamon or other spices to the dry ingredients to make spice muffins. Also add some spice to the butter crumbs if you make spice muffins.
Slather with butter and enjoy while still warm.
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