The Cafe Muffin

This recipe I posted earlier in the year, over on the blog when I was still with Blogger. Now that I’m here at WordPress I wanted this recipe in the archives, as it’s one I use all the time. It’s my go-to muffin recipe – perfected over years of trying to obtain the holy grail of ‘the cafe muffin’.  You know the ones, light and fluffy and buttery and moist. Sweet, too. This is the closest I’ve come, enjoy…

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Berry and Sour Cream Muffins with a Zesty Lemon Crumb

Crumb topping:1 cup plain flour
2/3 cup castor sugar
Zest of 1 lemon
8 tablespoons butter, melted

Muffins:
1 3/4 cups plain flour
1 cup castor sugar
2 tsps baking powder
1/4 tsp bicarb soda
1/4 tsp salt
3 eggs
1/4 cup milk
1 cup sour cream
1 tsp vanilla essence
2 cups of frozen berries

Pre-heat oven to 180 degrees Celsius, grease and line a 12 cup muffin pan (this mixture made 18 for me so if you’ve got another pan, grease and line that too). In a small bowl mix together the flour, sugar and lemon zest for the crumb topping until combined. Add the melted butter and mix with a fork (or your fingers) until it becomes crumbly. Set aside.

In a medium mixing bowl combine flour, sugar, baking powder, bicarb soda and salt for the muffin mix. In another bowl whisk eggs, add vanilla essence, milk and sour cream and stir to combine. Make a well in your dry ingredients and add the wet ingredients. Mix gently until well combined. Add 1 cup of the berries and gently stir. Put a scoop (I like to use an ice-cream scooper) of muffin mixture into muffin pans. Top with the extra berries and sprinkle with the crumb topping. Bake for 20-25 minutes or until the crumb is golden brown. Cool in the pan and then on a wire rack (my mum always told me this was very important business, and I do not like to meddle with her baking ways. So do what Gabby says. Always.)