A muffin is a good choice for breakfast, snack or an afternoon tea. If you want moist muffins, choose to use sour cream and additional sugar. Begin with a basic recipe and add different toppings, fold in fruit or add flavors. Moist muffins with sour cream are a great treat, whether you gobble one for breakfast or serve them to your special guests.
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Gather all your ingredients. Preheat oven to 375 degrees Fahreheit. Put the oven rack in the middle of the oven. Line the muffin tin with cupcake liners or grease each section.
Mix the sugars, oil, eggs, vanilla and sour cream. In a medium-mixing bowl, add the sugars and oil. Beat until fluffy. Add the eggs, one at a time, and mix. Add the vanilla and mix. Fold in the sour cream.
Sift the remaining dry ingredients. Sift together the flour, baking powder, baking soda, salt and cinnamon in a separate bowl.
Add the flour mixture to the sour cream mixture. Blend the flour mixture into the sour cream mixture by hand. You only need 10 to 15 strokes, just enough to blend the liquid and dry mixtures.
Fill each muffin cup halfway with the batter. Sprinkle a combination of sugar and additional cinnamon on the top, if you wish. The batter makes 12 to 15 muffins. Bake the muffins for 20 minutes or until done (when tested with a toothpick).