Ultimate Muffins Recipe | Sally's Baking

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar and can be used for a healthier option.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while sour cream is a cost-effective substitute.

maple syrup

🥗Healthier: honey

💰Cheaper: sugar

Honey is a natural sweetener and sugar is a cheaper alternative.

In a medium bowl, mix brown sugar, granulated sugar, and cinnamon.

Stir in the melted butter using a fork; gently work in the flour just enough to combine, do not over mix, the mixture should have large crumbles; set the topping aside.

In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, and salt together.

In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes; scrape down the sides of the bowl as needed.

Add the sour cream, eggs, and vanilla; beat on medium speed for 1 minute, then increase to high speed and beat until the mixture is combined, if it looks curdled and lumpy that's okay.

Add the flour mixture and beat on low speed until almost combined; add the milk and continue to beat on low speed until combined.

Fold in your chosen add-ins; the batter should be very thick.

Spoon the batter into the prepared muffin cups, filling them all the way to the top.

Spoon on the crumb topping and lightly press the crumbles so they stick to the batter, or keep the muffins plain or lightly sprinkle with coarse sugar.

Bake for 5 minutes at 425°F; after 5 minutes, reduce the oven temperature to 350°F and continue to bake for 15 to 16 more minutes.

Cool the muffins in the pan set on a cooling rack for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens