Blueberry muffins, anyone?

Since I'm the only one in the household who eats muffins on a regular basis, I try really hard to keep my muffin hoarding in the freezer to a minimum so I have the space to try new muffin recipes.

Oftentimes, I minimize muffin numbers in storage by bringing muffins to work or events, where I know most of them will be eaten up by the end of the day. I also keep a stash of muffins at work, for those random snack-attacks (whether my own or random hungry scavengers from the floor who know I tend to keep food around).

This time, however, I took yet another approach. I cut down the number of muffins I baked by using giant muffin pans. I did not want to halve the recipe because part of reason of making it was to use up the rest of the sour cream in the fridge; this was a more gratifying alternative. And I got to use my trusty old giant muffin pan that I purchased back in college.



The recipe I used can be found here. It is a blueberry muffin recipe from Cooks Illustrated but must be a new one because it is not the version found in my America's Test Kitchen cookbook. The pecans were my addition. I just broke up about 1/2 cup of pecans and folded most of them into the batter, reserving a handful to sprinkle on top.

I am loving sour cream in baked goods more and more. The crumb is just so moist and tender. And I bet that Greek-style (thick) yogurt, which I have switched to eating lately because of it's increased amount of protein, would work just as well.

These guys were so yummy--crunchy tops, tender and juicy middles, and even better with a bit of honey butter spread on top.