Sour Cream Muffins

Yield: 12 pcs.

Method: Creaming method/Quickbreads

 

Ingredients:

125g butter

125 sugar

50g eggs

200g all purpose flour

2g baking powder

5g baking soda

1/4 tsp. Salt

120g sour cream

1/2 tsp vanilla

1 recipe Streusel

 

Procedure:

1. Prepare: 1 recipe for streusel
2. Mise en Place: 

Dry: Mix flour, baking powder, baking soda,  salt. 

Wet: Egg and vanilla.

Fat: Butter and sugar in mixer. Use paddle attachment. Mix in medium speed until the shade is 3x lighter. It becomes lighter because air is incorporated.

Sour cream

3. Add egg and vanilla in the fat mix. Scrape midway.

4. Put the 1/3 of dry ingredients until hydrated, then put 1/2 of sour cream.

5. Put the second 1/3 of dry ingredients until hydrated, then put the last 1/2 sour cream.

6. Put the last 1/3 of dry ingredients until hydrated. Finish by hand to avoid over mixing.

7. Place the dough in the piping bag.

8. Panning: Spray the muffin tray with canola oil. Fill the muffin tray hole at least 3/4.

9. Add streusels as toppings.

10. Bake at 375 F for15-17 minutes.

COMPONENT

a. Streusels

 

Ingredients:

15g All purpose flour

Pinch cinnamon

Pinch Salt

15g brown sugar

40g white sugar

25g butter cubed

 

Procedure:

1. Combine all ingredients in a bowl.
2. Cut in butter until pea size.
3. Store in the chiller until ready to use.