Muffins are not the first thing that come to mind when I think about street food either. What changed my mind? A three-year-old with a real penchant for muffins. When he thought it was normal to go get a $3 muffin every single day I decided that perhaps I should just learn how to make a good muffin. Along the way my kid learned how to buy muffins and I learned that cute kids do not have to tip or adhere to the rules of customer lines, so it was money well spent.
I had a bunch of disastrous efforts before I landed on this recipe. It may seem a bit involved, but the muffins are really fantastic. You'll notice that I don't use white flour. With food targeting my kid I try to stay with whole foods, and where possible, I avoid the use of white flour. Not to mention these muffins taste a bit more hearty and it makes the recipe easier.
My kid calls these "the best muffins ever"...
- 1/4 cup all-purpose flour
- 2 tablespoons butter, softened, but not melted
- 2 tablespoons sugar
- 1 teaspoon grated lemon peel
- 1 teaspoon sea salt
- 2 large eggs
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 4 tablespoons unsalted butter, melted and cooled
- 3/4 cup sour cream
- 1/2 cup yogurt
- 2 cups Bruce's sweet potato pancake mix
- 3/4 cup frozen blueberries
- 3/4 cup frozen raspberries
- Adjust oven rack to middle position and heat oven to 350 degrees.
- To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
- Whisk eggs in a medium bowl until fairly light. Add sugar and whisk vigorously until thick, the consistency of gravy.
- Add melted butter, and whisk again until completely combined.
- Add sour cream, whisk to combine, then yogurt and do the same.
- Add flour to sour cream mixture and fold with rubber spatula until batter comes together. Do not overmix.
- Add the berries and fold until combined, usually just a few turns.
- Drop batter into greased muffin tin or use baking cups. I prefer baking cups but it takes the muffins longer to cool.
- Add topping to each muffing with a spoon
- Bake for 25 minutes. Check whether the muffins are done with a toothpick. If your oven is prone to hotspots turn the pan halfway through.