The oil makes them soft and the
butter makes them taste good. As for the leaveners, the baking soda requires both
acid and liquid to activate. The baking powder includes a leavener [sodium bicarbonate],
but is also an acid, so it only needs liquid to become activated. You could say
this recipe leaves nothing to chance. 2 1/4 cups flour
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/3 cup butter, soft
1/3 cup oil
1 cup sugar
2 eggs
1 cup 14% sour cream
1/8 cup milk
2 tsp vanilla extract
Streusel Topping
- Preheat oven to 350F.
- Line a muffin tin with parchment cup liners, or spray the inside of paper cup liners with cooking spray.
- Prepare the streusel topping [click on the link] and set it aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and the salt. Set it aside.
- In a measuring cup combine the sour cream, milk and the vanilla and set aside.
- Beat the butter, oil and sugar on medium speed until well mixed.
- Add the eggs, one at a time, beating well after each addition.
- With a wooden spoon gradually fold the flour mixture, alternating with the liquid ingredients until just combined. [so dry ingredients are no longer visible] Avoid overmixing, this makes the muffins dense.
- Divide the batter in the muffin tin and top with the streusel mixture.
- Bake the muffins for 25 minutes, or until a toothpick inserted comes out clean.
- Baking time will vary with the size of the muffin tin, the amount of batter in each cup and the performance of the oven.
- Remove the muffins from the oven and place them still in the tins on a cooling rack.
- In 5 minutes gently lift one side of each muffin so the bottom doesn’t get soggy during the cooling.
- When the muffins can be handled, transfer them to the cooling rack.
