Simple Spiced Whole-wheat Muffins

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups cake flour (8 oz.)
• 1 cup whole wheat flour (5 1/2 oz.)
• 1 1/4 cups sugar, plus
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 6 tablespoons unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups low-fat sour cream

Recipe

• 1 adjust oven rack to the middle position; preheat oven to 375°.
• 2 lightly coat a 12-cup muffin pan with cooking spray.
• 3 whisk the cake flour, whole-wheat flour, 1/4 cup sugar, baking powder, baking soda, salt, cinnamon, and allspice together in a bowl.
• 4 in a bowl, beat the butter and 1 cup sugar together using an electric mixer on med-high speed until creamy and uniform, 3-6 minutes, scraping down the bowl as needed.
• 5 beat in the eggs, one at a time, until combined, about 30 seconds.
• 6 beat in the vanilla until incorporated.
• 7 decrease mixer speed to low; beat in 1/3 of flour mixture, followed by half of the sour cream.
• 8 repeat with half of the remaining flour mixture and remaining sour cream.
• 9 beat in the remaining flour mixture just until incorporated (do not overmix).
• 10 using a 1/3-cup measure coated with cooking spray, portion the batter into each muffin cup.
• 11 sprinkle with the remaining tablespoon sugar.
• 12 bake until golden and a pick comes out with just a few crumbs attached, 25-30 minutes, rotating the pan halfway through baking.
• 13 let muffins cool in the pan for 5 minutes, then flip out a wire rack; cool for 10 minutes before serving.
• 14 *blueberry muffins (any type of berry can be substituted for blueberries)-gently fold 2 cups fresh or frozen blueberries (do not thaw if frozen) into the batter (320 cal per muffin).
• 15 *orange-cranberry muffins-simmer 1 1/2 cup chopped dried cranberries and 2/3 cup orange juice together in a small saucepan over medium heat until the cranberries are soft and the juice is evaporated, about 5 minutes; cool to room temperature; add 2 teaspoons grated orange zest with the vanilla and gently fold the softened cranberries into the batter (360 cal per muffin).
• 16 *cherry-almond muffins-add 1/2 teaspoon almond extract with the vanilla and gently fold 1 1/2 cup drained, chopped jarred or canned cherries into the batter; sprinkle the muffins with 1/4 cup sliced almonds, in addition to the sugar, before baking (330 cal per muffin).