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- 1 and \u00be cups (220 gm) all-purpose flour (spoon & leveled)<\/li>\n
- 1 tsp baking powder<\/li>\n
- \u00bd tsp ground cinnamon<\/li>\n
- \u00bd tsp salt<\/li>\n
- 2 large eggs, at room temperature<\/li>\n
- 1 tsp baking soda<\/li>\n
- \u00bd cup (115 gm or 1 stick) unsalted butter, softened to room temperature<\/li>\n
- 1 and \u00bd tsps pure vanilla extract<\/li>\n
- \u00be cup (150 gm) packed light brown sugar (or granulated)<\/li>\n
- \u00bd cup (120 gm) sour cream or plain yogurt, at room temperature<\/li>\n
- \u00bc cup (60 ml) milk (any kind), at room temperature<\/li>\n<\/ul>\n
Recipe \/ Instructions<\/b><\/strong><\/p>\n
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- Preheat the oven to 218 degrees C. Shower a 12 count muffin skillet with nonstick oil or line with cupcake liners. Put it aside.<\/li>\n
- In a big bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon together. Put it aside.<\/li>\n
- In another big bowl utilizing a handheld or stand blender fitted with a paddle connection, beat the butter on high speed until smooth and velvety, for around a minute. Include the brown sugar and beat on high speed until creamed, for around two minutes. Scratch down the sides and base of the bowl. Include the eggs, vanilla extract, and sour cream. Beat on medium speed for another minute, and slowly switch to high speed till the blend is creamy and well mixed. Scratch down the sides and base of the bowl.<\/li>\n
- Empty the dry ingredients into the wet ones and beat on low speed until pretty much joined. Add the milk and keep on beating on low until joined.<\/li>\n
- Spoon the batter equally into each cup or liner, filling every cup to the top. Bake the muffins for five minutes at 218 degrees C and then while the muffins are in the oven, lower the oven temperature to 177 degrees C. Bake for around 15 to 18 minutes or until a toothpick inserted in the middle tells you the truth. The complete time these muffins take in the oven is around 23 minutes. Let the muffins cool for five minutes in the skillet, and then invert on the wire rack to cool completely.
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<\/li>\n - Coated muffins remain fresh in the fridge for a week, unglazed muffins remain fresh at room temperature for a couple of days and then you can keep them in the fridge for a week.<\/li>\n<\/ul>\n
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