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1
Adjust oven rack to the middle position; preheat oven to 375.
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2
Lightly coat a 12-cup muffin pan with cooking spray.
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3
Whisk the cake flour, whole-wheat flour, 1/4 cup sugar, baking powder, baking soda, salt, cinnamon, and allspice together in a bowl.
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4
In a bowl, beat the butter and 1 cup sugar together using an electric mixer on med-high speed until creamy and uniform, 3-6 minutes, scraping down the bowl as needed.
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5
Beat in the eggs, one at a time, until combined, about 30 seconds.
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6
Beat in the vanilla until incorporated.
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7
Decrease mixer speed to low; beat in 1/3 of flour mixture, followed by half of the sour cream.
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8
Repeat with half of the remaining flour mixture and remaining sour cream.
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9
Beat in the remaining flour mixture just until incorporated (do not overmix).
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10
Using a 1/3-cup measure coated with cooking spray, portion the batter into each muffin cup.
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11
Sprinkle with the remaining tablespoon sugar.
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12
Bake until golden and a pick comes out with just a few crumbs attached, 25-30 minutes, rotating the pan halfway through baking.
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13
Let muffins cool in the pan for 5 minutes, then flip out onto a wire rack; cool for 10 minutes before serving.
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14
*Blueberry Muffins (any type of berry can be substituted for blueberries)-gently fold 2 cups fresh or frozen blueberries (do not thaw if frozen) into the batter (320 cal per muffin).
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15
*Orange-Cranberry Muffins-simmer 1 1/2 cup chopped dried cranberries and 2/3 cup orange juice together in a small saucepan over medium heat until the cranberries are soft and the juice is evaporated, about 5 minutes; cool to room temperature; add 2 teaspoons grated orange zest with the vanilla and gently fold the softened cranberries into the batter (360 cal per muffin).
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16
*Cherry-Almond Muffins-add 1/2 teaspoon almond extract with the vanilla and gently fold 1 1/2 cup drained, chopped jarred or canned cherries into the batter; sprinkle the muffins with 1/4 cup sliced almonds, in addition to the sugar, before baking (330 cal per muffin).
