[twoplustwo]

Ok, the recipe:

Page 1:
*room temperature ingredients are key* (<-- the whole first page is about these muffins, tips you should use and 6 great flavor pairings, you are only getting that one tip bc I dont want to type out the whole page, maybe if you ask Ill add the 6 great flavor pairings they suggest. )

PAGE 2:
pre-heat 350F
lightly oi, spray with cooking spray or line with paper cups 12 inch muffin pan

1 lb (3.5 cups) unbleached all purpose flour
4 t. baking powder
1/2 t. baking soda
1/2 t. table salt
1 1/3 granulated sugar
5 oz (10 T) unsalted butter, melted and cooled slightly
1 C whole milk
1 cup creme fraiche or sour cream, at room temperature (t2t uses sour cream bc she doesn't know what creme whatever is)
2 large eggs, at room temp
1 large egg yol, at room temp

(t = teaspoon; T = tablespoon)

In large mixing bowl, sift flour, baking powder, baking soda, and salt' mix well
In medium mixing bowl whisk together sugar, butter, milk, creme thing or sour cream, eggs, and egg yolk until well combined.
Pour wet into dry and fold until moistened (dry streaks ok, and batter will be lumpy)

Choose add-ins:
Flavorings (choose 1 or 2)
almond extract 1/2 t
ground cinnamon 3/4 t
coconut 3/4 c dried, sweetened
crystallized ginger 1/3 cup finely chopped
ground ginger 3/4 t
lemon zest 2 t, finely grated
orange zest 2 t, finely grated
vanilla extract 1 t.
fruit & chocolate (choose 1 or 2, 1.5 cups combined) - they have all kinds of add'l details that I am going to leave out (like thinly slice, coarsely chopped, fresh, etc for time sake, if you want to know a specific one, lmk): apricot, bananas, blueberries, cranberries, granny smith apples, peaches, pears, pineapple, raspberries, chocolate chips
nuts (optional) pecan, sliced almonds, toasted, walnut pieces

PAGE 3:
fill the tin - overfill tins by about a 3/4 inch mound. Bake until golden brown and spring back lightly about 30-35 min.
Make the glaze 12 1/2 oz (3 cups) confections sugar
one of the flavors:
plain - 6 T water
Maple - 1 C pure maple
Lemon - 6 T fresh lemon juice
Orange - 6 T fresh orange juice
Pineapple - 6 T pineapple juice
Cinnamon - 6 T water, 1.4 t gr. cinnamon
Ginger - 6 T water, 1.4 t ground ginger

should drip off spoon, add 1 T water at a time if needed.

When muffins cooled down but still warm coat with glaze - wait 20-30 to dry (won't dry completely).

I have to say FOR ME - it's way too much glaze. Yesterday I did the plain glaze 1 batch for 2 batches of muffins and still had some left over. The coconut / chocolate I barely drizzled and honestly would have been great plain. The blueberry did need the drizzle and I regular drizzled and they were perfect.

LMK if you have questions.