Sweet muffins

I found this recipe for muffins. Take note of the baking directions. It really working to give a nice speak to each muffin. This recipe is to be used as a base recipe for all different types muffins. They were delicious!!

1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon or apple pie spice
1/2 cup (115g or 1 stick) butter
3/4 cup (150g) packed light brown sugar
2 large eggs, at room temperature
1/2 cup (120g) sour cream or plain yogurt, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (60ml) milk (any kind), at room temperature

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days– then transfer to the fridge for up to 1 week.

Mix in ideas:

• White Chocolate Raspberry Muffins – fold 1 cup raspberries + 3/4 cup white chocolate chips into the batter in step 4. Sprinkle muffin tops with coarse sugar before baking.
• Apple Cinnamon Muffins – mix an additional 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg with the dry ingredients in step 2. Fold 1 cup peeled chopped apple + 1/2 cup chopped pecans or walnuts into the batter in step 4. Sprinkle muffin tops with some oats before making.
• Lemon Poppy Seed Muffins – leave out cinnamon and use granulated sugar instead of brown. Mix 2 Tablespoons poppy seeds into the dry ingredients in step 2. Fold zest from 2 medium lemons and juice from 1 medium lemon (2-3 Tbsp) into the batter in step 4. Sprinkle muffin tops with coarse sugar before baking. Drizzle with a lemon glaze after baking. (powdered sugar and lemon juice)
• Mixed Berry Muffins – mix 1 and 1/2 cups mixed berries into the batter in step 4. Drizzle with lemon glaze after baking.
• Chocolate Chip Streusel Muffins – fold 1 and 1/2 cups semi-sweet chocolate chips into the batter in step 4. Press crumble mixture down into muffin tops before baking.
• Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
• Cinnamon Pecan Muffins: master muffin batter + 3/4 cups toasted chopped pecans + 3/4 cup cinnamon chips. Top with crumb topping.
• Blueberry Lemon Muffins: master muffin batter + zest and juice of 1 lemon + 1 and 1/2 cups fresh or frozen blueberries (leave out cinnamon)
• Pear Spice Muffins: master muffin batter + 1 and 1/4 cups peeled chopped pear + 1/4 teaspoon each ground nutmeg, ground cloves, + allspice
• Crumb Cake Muffins: master muffin batter + extra 1 teaspoon ground cinnamon. Top with crumb topping.
• Cranberry Apple Muffins: master muffin batter + 1 cup peeled chopped apple + 3/4 cup fresh or frozen cranberries. Top with crumb topping.

Crumb Topping

1/3 cup (67g) packed light or dark brown sugar
1 Tablespoon (15g) granulated sugar
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, melted
2/3 cup (84g) all-purpose flour