Muffins-Sour Cream Muffins
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2 eggs, at room temperature
1 cup sour cream (regular, low fat, or nonfat)
2/3 cup milk (whole, low fat, or nonfat)
1 teaspoon vanilla
Position rack in center of the oven and Preheat to 400 degrees. Line muffin pans with paper liners or spray with non-stick spray.
Whisk flour, sugar, baking soda, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, whisk eggs and sour cream until smooth, then whisk in milk and vanilla. Stir in flour with a wooden spoon until incorporated.
Can add 1 cup total of any of the following: chopped dried banana, dried blueberries, dried cherries, chocolate chips, dried cranberries, sweetened coconut flakes, or nuts. Any combination as long as total is 1 cup.
Bake 18 minutes and a smooth light brown. Cool on wire rack for 10 minutes before removing from pan and cool another 5 minutes before serving.