It is amazing to see how lockdown has changed our lifestyle. Doing household chores and cooking might seem overwhelming sometimes, but when we take pleasure in what we do, then all the hardships melt away. As far as food is concerned, thankfully, in Mumbai, we are getting almost all the essential items. We are cooking and baking more proactively than ever. With just a few ingredients, we are churning out interesting dishes every day. With all homemade food round the clock, we are actually feeling healthier and lot more energetic. Touchwood, things are actually running smoothly here.
Baking these Easy Breakfast Muffins is a breeze!
These Easy Breakfast Muffins scream good times ahead. After all, lockdown doesn’t mean boring meals. Of course, we should use our resources and ingredients wisely.
I love this recipe because it is just sufficient for a family of four and requires just basic baking ingredients. For these Breakfast Muffins, only two eggs are required to make a batch of 12 muffins. This recipe needs one special ingredient: the sour cream. Since I didn’t have this, I made my own sour cream alternative by mixing some cream with curd and leaving it on the kitchen counter for 2 hours. This DIY works perfectly fine for this recipe. And if you don’t have cream at home, just replace it with plain milk. I also love this recipe because you don’t need a weighing scale for making these Easy Breakfast Muffins. But you do need a measuring cup and a handheld electric mixer for best results!
And our weekend morning was just blissful. These Breakfast Muffins are a great accompaniment with your cup of tea or coffee. My kids loved it too! By the way, I love this baking tin of mine: I generally use it to bake Financiers or individual Chocolate Brownies. But, this time, I baked these Breakfast Muffins in this cute pan. Needless to say, the Breakfast Muffin squares not only looked pretty, but these were delicious as well!
Easy Breakfast Muffins
- Handheld Electric Mixer
- 1.5 cups All purpose flour
- 1 tsp Baking powder
- 1/4 tsp Ground cinnamon
- 100 g Salted butter at room temperature
- 1 cup Powdered sugar
- 1/2 cup Brown sugar or Demerara sugar
- 2 Eggs at room temperature
- 1 tsp Vanilla extract
- 1/2 cup Sour cream
- 1/4 cup Milk
- 1 tbsp Sliced almonds
- Preheat the oven to 180C. Line a 12-cup muffin tin with paper liners. (I just oiled the tin as I was running out of paper liners.)
- In a large mixing bowl, sift the dry ingredients together (flour, baking powder and cinnamon powder) and mix well.
- Using the handheld electric mixer, beat the butter and sugar first, for about 4 min.
- Add the eggs, one by one. Keep beating while the eggs get incorporated well into the batter. Do not overbeat.
- Add the vanilla extract.
- With the beater on low, alternately add the flour and the sour cream + milk and beat for a few seconds, until everything is just combined. Do not overmix. The batter is on the thicker side.
- Transfer into the baking pan and top the batter with almonds.
- Bake at 180C for 40 min. Insert a skewer or a toothpick to check if the muffins are baked properly: the toothpick should come out clean.
- Cool the pan in the wire rack for 15 min.