Weekends mean fresh baked muffins, and my recipe rules:
1/4 lb butter
1 cup honey
2 eggs
2 tsp vanilla extract
1 cup sour cream
1/2 cup milk
2 cups flour
1 tsp baking soda
pinch of salt
1 - 1.5 cups of your favorite add-in
(berries, [c]raisins, choc chips, etc)
Melt butter and stir together with honey
Mix in eggs and vanilla
Mix in sour cream and milk
Add dry ingredients and stir into an even batter (it’s ok if it’s a little lumpy)
Add your mix-ins and stir to distribute evenly throughout the batter
Spoon into greased muffin forms. This recipe makes roughly 48 mini muffins or 12 normal sized muffins. I will typically use paper baking cups for full-sized muffins.
Bake at 350F– 12-13min for mini muffins, 20-22 minutes for regular size (use wooden toothpick to test)
Usual recipes call for sugar instead of honey and this can be used, but honey adds more moisture and better flavor IMHO. Sour cream is the killer ingredient here for moistness though (you can use plain or vanilla yogurt instead of sour cream—don’t add vanilla extract if using vanilla yogurt).