As I have said before in my blog, I am a better cook than a baker; however, when I awoke and visited my usual blogs and saw wonderful muffins a friend from Australia baked I just knew I had to have some muffins today. So I scoured my Williams Sonoma Muffin cookbook and found a very simple recipe that sounded delicious. I had all of the ingredients on hand so I made them and right now they are baking as I write.
slightly adapted from Williams Sonoma
Makes 12 muffins
Baking time: 20-25 minutes at 375°
I left out one ingredient I am not fond of but will add it in the recipe below. Also it called for unsalted butter which I did not have, so I used salted butter and went really scant on the amount of salt.
You will need a seedless jelly, jam, or preserve (12 heaping teaspoons)
In a bowl mix these dry ingredients together:
- 2 cups flour
- 3/4 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 6 tbsp. melted unsalted butter
- 1 tsp. vanilla
- 1/4 tsp. almond extract
- 1 1/4 cups sour cream
- Add the wet ingredients to the dry ingredients and mix by hand. Do not over mix. The batter will be slightly lumpy.
- Line a muffin tin with paper holders. Fill 1/3 with batter. Then put a heaping teaspoon of jelly, jam or preserve in. (Layer in more of the jam if you want)
- Finish off with batter all the way to the top of the tin.
- Bake for 20-25 minutes in a 375° oven.
- Cool for 5 minutes then unmold the muffins. Serve warm or at room temperature.
I am hoping for some shrinkage here as they cool so they will come out of the pan easily. You can see how much they spread!