Sour Cream Muffins
This is a great base recipe to adapt based on what fruits you have on hand. Most recently I mixed in a cup of freshly picked and chopped cherries and they were amazing. These muffins are moist, cakey, fluffy, and just a little bit sweet. I think they rise beautifully and are a cinch to make.
What you need:
1 cup sour cream
2 eggs, room temp
1 tsp vanilla extract
1/4 cup maple syrup
1/2 cup of sugar
1 stick (1/2 cup) melted butter
2 cup self rising flour
1 1/2 cup fruit (cherries, strawberries, blueberries, peaches, plums...whatever you like)
Preheat the oven to 400 and prepare a muffin tin by brushing vegetable oil into each cup or lining each cup with a nonstick baking paper cup. Whisk together all of your wet ingredients until nice and creamy, make sure the butter is melted but has cooled before you stir it in so you don't scramble the eggs. Then stir in your flour and lastly gently mix in your fruit. Fill each cup 3/4 -4/5 full. Place in the oven and bake for 5 minutes then reduce the temperature to 350 and bake for an additional 15-20 minutes until the tops are lightly browned and an inserted toothpick comes out clean.