Makes: 12
Time: About 40 minutes
More sugar, eggs, and butter gives these muffins a dense, cakelike texture, and the added richness means they can double as dessert—topped with frosting, they’re practically cupcakes. Any of the Blueberry Muffins variations will work here as well.
1. Heat the oven to 350°F. Grease a 12-cup muffin tin with a little butter or line it with paper or foil muffin cups.
2. Use a wooden spoon or an electric mixer to cream the butter and sugar together; beat in the eggs and vanilla.
3. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
4. Add about half the dry ingredients to the butter-sugar mixture, then stir in the sour cream. Add the rest of the dry ingredients and mix until just moistened. The batter should be lumpy, not smooth, and thick but moist.
5. Distribute the batter among the muffin cups, filling them about two-thirds full. Bake for 15 to 20 minutes, until the muffins are browned on top and a toothpick inserted into the center of a muffin comes out clean. Cool the pan on a rack for 5 minutes before removing the muffins. Serve warm or at room temperature or cover tightly and keep at room temperature for up to a couple days.
HONEY FIG MUFFINS Substitute honey for ¼ cup of the sugar. Fold 1 cup chopped fresh figs into the batter.
CRANBERRY PECAN MUFFINS Whisk 1 teaspoon cardamom into the flour mixture. Fold 1 cup fresh or frozen cranberries and ½ cup chopped toasted pecans (see page 57) into the batter.
RASPBERRY HAZELNUT MUFFINS Fold ½ cup chopped toasted hazelnuts (see page 57) and ½ cup raspberries into the batter.
CINNAMON BUN MUFFINS Whisk 1 teaspoon cinnamon into the flour mixture. Substitute packed light brown sugar for the granulated sugar. For the cinnamon topping: Using a fork, mix together 4 tablespoons (½ stick) softened butter, ¾ cup packed light brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt; sprinkle the topping on each muffin before baking.
LEMON POPPY SEED MUFFINS Beat 2 tablespoons grated lemon zest with the butter and sugar. Add 3 tablespoons fresh lemon juice with the eggs and vanilla. Fold ⅓ cup poppy seeds into the batter. While the muffins bake, whisk together 2 tablespoons lemon juice and ¾ cup confectioners’ sugar; brush a thin layer of glaze over the muffins while still warm to moisten (optional).
RASPBERRY ALMOND MUFFINS Substitute ½ teaspoon almond extract for the vanilla. Fold 1 cup raspberries and ½ cup ground almonds into the batter.
4 Extra-Sweet Toppings for Sweet and Rich Muffins