Ingredients
- 2 Cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup cold unsalted butter, cut into chunks
- 2/3 cup granulaged sugar
- Finely grated zest from 1 orange
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup sour cream
- Heaving 1/2 cup fresh blueberries
- Heaping 1/2 cup fresh raspberries
- coarse sugar, such as turbinado for sprinkling
Preparation
Step 1
Position a rack in the middle of the oven and preheat to 400. Line 12 standard muffin cups with paper liners, or grease with butter.
In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar, and orange zest on medium high speed until fluffy, about 1 minutes. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. Add the dry ingredients and, using the rubber spatula, stir just until evenly moistened. Gently fold in the berries. The batter will be supre thick. using a 1/4 cup measure heap the batter into the prepared muffin cups, filling them nearly full. Sprinkle each with a big pinch of coarse sugar, if you like. Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, 15-17 minutes. Let the muffins cool in the pan on a wire rack for about 5 mintues, then unmold onto the rack. Smear them with butter if you like, and eat while they're still warm.