Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Mixing
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold in the sour cream until fully incorporated.
- Gradually add the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.
Topping and Baking
- In a small bowl, combine the brown sugar, cinnamon, and chopped nuts (if using).
- Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the topping over each muffin.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
To achieve bakery-level muffins, ensure not to overmix and use quality ingredients. You can customize with chocolate chips or fruit preserves if desired.
