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1
Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners or grease a loaf pan.
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2
In a mixing bowl, combine the flour, baking powder, and salt, and whisk until thoroughly combined.
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3
In another large mixing bowl, whisk together the sugar, eggs, and melted butter.
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4
Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine.
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5
Avoid over-mixing the batter.
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6
Cook's Note: If adding any variations, add them now.
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7
Pour the batter into the prepared muffin tin or loaf pan that have been greased or lined.
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8
Bake for 25 to 30 minutes for muffins or 45 to 50 for loaf bread or until a tester comes out clean.
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9
Quickbread Variations:
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10
Cranberry Nut Orange: Add 1 tablespoon orange zest to the wet ingredients, fold 1/2 cup fresh or frozen cranberries and 3/4 cup nuts into the batter
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11
Lemon Blueberry: Add 1 1/2 tablespoons lemon zest to the wet ingredients.
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12
Fold in 2 cups blueberries tossed with 1 tablespoon flour to batter.
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13
Almond Poppy Seed: add 3 tablespoons poppy seed to the dry ingredients, 2 teaspoons almond extract or paste to the wet ingredients.
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14
While baking, heat 1/2 cup sugar and 1/4 cup lemon juice in saucepan until the sugar dissolves and forms light syrup.
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15
Brush over the bread while warm.
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16
Banana Nut: Add 1/2 teaspoon cinnamon to dry ingredients.
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17
Substitute brown sugar for white sugar and add 2 cups mashed bananas combined with 1 teaspoon lemon juice.
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18
Fold in 1/2 cup chopped walnuts or pecans.
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19
Pumpkin: Add 2 cups pureed pumpkin to the wet ingredients.
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20
Add 1 1/2 teaspoons ground cinnamon and 1 teaspoon ground nutmeg to the dry ingredients.
