Classic Muffin Two Ways

Classic Muffin Two Ways


1 ½ cups plain flour

2/3 cup sugar

¾ teaspoon baking powder

¾ teaspoon bicarb soda

¼ teaspoon salt

1 large egg

1 cup sour cream

5 tablespoons melted butter

1 teaspoon vanilla


  • Raspberry and white choc

            ¾ cup frozen raspberries

            ½ cup chopped white chocolate

  • Blueberry

             1 cup blueberries


  1. Preheat oven to 180°C. line a muffin pan with 12 paper cases or oil spray.
  2. In a large mixing bowl, combine the flour, sugar, bi-carb soda, baking powder and salt.
  3. In a separate bowl, combine the egg, sour cream, butter and vanilla.
  4. Pour the wet ingredients into the dry mixture and gently mix until just combined.
  5. Fold in the extra ingredients (either raspberry and white chocolate OR blueberries).
  6. Fill the prepared muffin pan.
  7. Bake for 18 to 20 minutes.
  8. Cool for 5 minutes before removing the muffins from the pan to a wire rack.


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Midwest Foods Dubbo