Whole Wheat Sour Cream Muffins

Serves : 12

Comments: This recipe comes from the "King Arthur Flour Whole Grain Baking" cookbook. Note that you need to let the batter rest at least an hour or overnight.

 

Ingredients:

  • 2 cups whole wheat flour (preferably white whole wheat flour)
  • 1/2 cup unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups fresh or frozen (thawed) berries or diced peaches

Instructions:

Whisk together the flours, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix just until incorporated. With the mixer on low speed, add the dry ingredients and mix just until the batter is smooth. The batter will be stiff. Cover the batter and refrigerate at least an hour or overnight.

Preheat oven to 400 degrees and arrange rack in middle. Take the batter out of the refrigerator and let sit at room temperature about 15 minutes.

Place cupcake liners in a 12-well muffin pan. Fold the fruit into the muffin batter. Scoop the batter by the 1/4-cupful into the prepared muffin pan. Bake the muffins until a cake tester inserted in the center comes out clean, about 22 to 26 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a baking rack to finish cooling.