Good morning, love muffin...

Ashley's "Love muffin" recipe...

you're welcome.

31/2C unbleached all-purpose flour

4 tsp. baking powder

1/2tsp. baking soda

1/2tsp. salt

1 1/3C granulated sugar

10T butter, melted and slightly cooled

1C whole milk (room temp.)

3/4C sour cream (room temp.)

1 large egg yolk (room temp.)

2 large eggs (room temp.)

1tsp. flavored extract (i.e. vanilla, almond, orange)

1C each fix-in of your choice (i.e. dried fruits, chocolate chips, nuts)

Position rack in middle of oven and set to 350F.  Lightly spray large sized muffin tins with baking spray, wipe excess with paper towel.  In large mixing bowl sift together dry ingredients less granulated sugar.  In medium mixing bowl whisk together eggs, egg yolk, butter, milk, sour cream, and sugar until well blended. 

Pour the wet ingredients into the dry and fold in with rubber spatula until well moistened (batter will be lumpy).  Do not overmix.

Distribute batter evenly between baking tins.  The batter should sit above the baking tin. 

Bake until muffin top is golden brown around edges and middle springs back, about 35-40 mins.  Allow to cool in muffin tin about 15 mins before serving.  Makes about eight large muffins.

*For these muffins I added about a cup and a half of blueberries that were wasting space in my freezer, and sprinkled the tops with cinnamon and sugar before baking.  Other potential fix-ins include, but are not limited to any kind of chocolate chip or chunk, fresh or dried fruits, nuts of your choice (or none if that's your choice.), flavor extracts or play with citrus zests and glazes (confectioners sugar+water+mix. add more sugar and mix until desired consistency).  Go wild.  Enjoy.