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