I’m a sucker for breakfast food. I adore pancakes, wafflers, coffee cake, croissants, muffins, quiche, yogurt, granola, frittatas, all of it.
I decided that I wanted to make muffins this morning to use some of our ripe fresh fruit, I pulled out my recipe card for sour cream batter and was less than thrilled with the 2 sticks of butter and 2 cups of sugar combined with AP white flour. There must be a recipe out there that still offers all that muffin goodness that is a bit healthier. So I pulled out my King Arthur Whole Grain Baking Cookbook and Voila! magic done:
Sour Cream Muffins
yields 1 dozen muffins
Baking Temp: 400 degrees F
Baking Time: 22-26 minutes
2 cups white whole wheat flour (I used whole wheat pastry flour)
1/2 cup unbleached all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
4 T unsalted butter
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1-1/2 cups fresh or frozen berries or diced stone fruit (I used nectarines this morning)
Coarse sugar for sprinkling
Prepare muffin pan by using nonstick spray or muffin papers. Whisk together flours, baking powder, baking soda, and salt in medium bowl. Cream butter and sugar in large mixing bowl. Add eggs one at a time and throughly incorporate by beating well. Add sour cream and vanilla. Add dry ingredients, mixing on low until batter is just smooth. Gently fold in fruit.
Refrigerate batter for 1 hour (I totally cheated, divided the batter in the muffin cups and stuck it in the freezer for 5-10 minutes cause I was hungry and everything turned out just fine.) The book also says that you can keep the batter without the fruit in the fridge for 4 days, mixing in your fruit of choice right before baking. In theory, you could bake up half a dozen fresh muffins each morning if you double the recipe without the work of making batter everyday. Hmmmm, that’s tempting!
Preheat oven to 400 degrees F. Divide batter between muffin cups and sprinkle with course sugar. Bake muffins 22-26 minutes, until center is cooked through. Let cool in pan for 5 minutes before removing and enjoying!