Wednesday, January 9, 2013

Mix-In Muffins

Muffins are a favorite quick grab breakfast to have on hand as we head out the door in the morning. This recipe is versatile so that you can add whatever mix-in you like. I typically make one batch with blueberries and one with chocolate chips to please all the tastes of our 6 family members.  Any leftovers get individually wrapped and put into the freezer where they keep very well so I don't mind making two batches (or having one of each!)


2 Eggs
1/2 cup oil or melted butter
1 tsp. vanilla
8 oz. sour cream
3/4 cup sugar
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 cup Mix-In of choice(Chocolate Chips, Blueberries, Raspberries, etc.)
Sanding Sugar


Preheat oven to 350°F. In a large bowl, beat eggs. Add oil, vanilla, and sour cream, mixing well. In a small bowl, whisk together sugar, flour, salt, baking soda and baking powder. Add to large bowl and stir until all is moistened and slightly lumpy. Stir in Mix-In. Pour into greased muffin pans filled 2/3 full. If desired, sprinkle tops with sanding sugar. Bake for 15 - 20 minutes until golden and toothpick inserted in center comes out clean. Yield: 12

*Note: I make up muffin mixes to have on hand and to give as gifts by combining all of the dry ingredients and keeping a "batch" in a mason jar or freezer ziploc bag labeled with the necessary wet ingredients and baking instructions.


Anonymous said...

Muffins are my fav!!!

Theresa Diulus said...

I love blueberry ones with a little lemon zest added to the batter. said...

Love how versatile these are!! Thanks for sharing at One Creative Weekend!

Theresa Diulus said...

You're welcome, Tanya! These muffins are very versatile - you imagination is your only limitation really - it's versatile enough to do fruit and spice combos like apple & cinnamon or ginger & pear to name a few. I love this muffin base!

Anonymous said...

Sounds like a yummy breakfast !