Tuesday, February 16, 2010

King Arthur's Sour Cream Muffins

One of my favorite holiday gifts of 2009 was the King Arthur Flour Whole Grain Baking cookbook that Hubby got me. We've sampled quite a few of the recipes, and have loved every one. Our favorite recipe thus far has been the Sour Cream Muffins.

Sour Cream Muffins

2 cups white whole wheat flour
1/2 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups fresh or frozen berries or diced stone fruits
Coarse sugar for sprinkling

Whisk together the flours, baking powder, baking soda, and salt in a medium bowl. Cream together the butter and sugar in a large bowl until light and fluffy. Be sure to scrape down the bowl to ensure the butter is fully incorporated. Add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix just until incorporated. Add the dry ingredients on low speed and mix just until the batter is smooth. Gently fold in the fruit. Refrigerate the batter at least an hour.
Preheat oven to 400 degrees. Lightly grease a muffin tin or line with papers. Scoop the batter by the 1/4-cupful into the prepared muffin pan. Bake the muffins until a tooth pick inserted in the center comes out clean, about 22 to 26 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a baking rack to finish cooling.

We have tried both chopped, frozen red raspberries and chopped, frozen strawberries as add-ins on different occasions. The photos above are the strawberry version. I also have substituted low fat yogurt for the sour cream on both occasions. I don't always have sour cream on hand, but usually do have plain yogurt and have found that the plain yogurt still gives a recipe a similar bite as the sour cream, but without all of the fat and calories.

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