Ingredients
Scale
- 2 cups whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup honey or maple syrup or 1 cup of sugar
- 4 tablespoons butter
- 1 1/4 cups sour cream or Greek yogurt
Varieties:
- Blueberry Muffins: 1 1/2 cups berries (1 teaspoon vanilla)
- Lemon Blueberry Muffins: 1 1/2 cups berries (1 tablespoon lemon juice, 1 teaspoon lemon zest)
- Triple Berry Muffins: 1/2 cups chopped strawberries (1/2 cup raspberries, 1/2 cup blueberries, 1 teaspoon vanilla)
- Apple Cinnamon Muffins: 1 1/2 cups chopped apples (1 teaspoon cinnamon)
- Lemon Poppy Seed Muffins: 3 tablespoons lemon juice (1 tablespoon lemon zest, 2 tablespoons poppy seeds, 1 teaspoon vanilla (makes 8-9 muffins vs. 12).)
- Cherry Chocolate Chip Muffins: 1/2 cup dried cherries (chopped, 3/4 cup chocolate chips, 1 teaspoon vanilla)
- Banana Nut Muffins: 4 ripe bananas (mashed, 1/2 cup pecans or walnuts (chopped), 1 teaspoon vanilla)
- Banana Chocolate Chip Muffins: 3 ripe bananas (mashed, 3/4 cup chocolate chips, 1 teaspoon vanilla)
- Peach-Blueberry Almond Muffins: 3/4 cups diced peaches (3/4 cup blueberries, 1/4 almonds (chopped), 1 teaspoon vanilla, 1/4 teaspoon almond extract)
Instructions
- Preheat oven to 350 degrees F and grease muffin pan or line with liners.
- Combine flour, baking powder, and salt in a large mixing bowl.
- In a smaller bowl mix together egg and your sweetener of choice. Then loosely blend in butter and sour cream/yogurt.
- Add wet ingredients to dry. Don’t over mix—there should still be white streaks in the batter.
- Customize your muffin by lightly mixing in the additional ingredients to the batter.
- Fill each prepared muffin cup 2/3 to 3/4 full with batter.
- For standard sized muffins bake 22-28 minutes or until a toothpick comes out clean.
- Remove muffins from pan. Stand them on wire rack to cool. Serve warm or at room temperature and freeze some to enjoy later!
Notes
We recommend using organic ingredients if possible.
I use a whole-wheat pastry flour or a white whole-wheat flour. Both produce delicious, tender muffins.
Room temperature ingredients work best since you don’t want to overwork the muffin batter.
I make my own baking powder since so many making baking powders have aluminum in them (in the form of sodium aluminum phosphate and / or aluminum sulfate). It’s very easy to make: two parts cream of tartar and one part baking soda.
If you’re looking to reduce the fat in these muffins, replace it measure for measure with applesauce. I find if you replace more than half, you get a fairly dense muffin.
If you’re in a rush bake at 400 degrees F for about 15 minutes testing for doneness with a toothpick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
