Mom's Sour Milk Muffins
Did you know that you can bake with sour milk? These light, flavorful muffins are the perfect way to use up milk that you'd otherwise throw away. And don't worry, there's nothing sour about the taste!
Ingredients
- 2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full muffins
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 1 tsp cinnamon
- 1/2 cup mini chocolate chips or substitute chopped walnuts or any desired topping
- 1 cup sour milk see recipe notes
- 1 large egg
- 2 tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat the oven to 375°F (190°C) and line muffin pans with baking cups. This recipe yields 20 to 24 muffins, so you'll need two standard-sized pans.
- In a large mixing bowl, combine the flour, sugars, nutmeg, salt and oil. Take out 1/2 cup of this mixture and combine in a small mixing bowl with the cinnamon and mini chocolate chips (or other add-in).
- Add the sour milk, egg, baking soda and baking powder to the original mixture and whisk together, making sure everything is well-combined.
- Fill each baking cup half full. Be careful not to overfill or the middles will sink in!
- Top each muffin with 1 to 2 tsp of the cinnamon mixture. Bake one pan at a time for 10 to 15 minutes, or until the tops are golden brown.
- Let the muffins rest in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container. These muffins also freeze well. Enjoy!
Notes
Note: Don't have sour milk? No problem! Substitute buttermilk or add 1 tbsp of vinegar to 1 cup of milk and let stand for 5 minutes.