Most photographers like sweets too :) So let me steer away from photography-topics-only for a moment. Along with the muffins' photos, I would like to share my recipe, that I find to be the best (from what I tried) in terms of muffins' texture, taste and dampness.

Dry part
— 250 g flour
— 2 teaspoons of baking powder

Wet part
— 2 eggs
— 280 ml sour cream
— 80 g sugar
— 80 g melted butter
— plus whatever things you want the muffins to be with

Instructions
1. Preheat oven to 180 °C. In a bowl, mix together flour with baking powder. In another bowl mix eggs with sour cream, sugar and butter + add whatever things you want these muffins to be with (for example: bits of Snickers bar, apple peces, black currant, blueberry, banana pieces, bits of chocolate, etc.).

2. Put the contents of a "dry part" bowl into the "wet part" bowl and mix with a spoon. Do not overmix, you should be able to still see free (white, dry) flour here and there in the mixture. Fill the muffin forms.

3. Bake for 25 minutes. Take the muffins out of the oven and then let them to sit for 15 more minutes in the muffin form. After that put them out of the form and put them on the baking paper.

Below are some of the examples of the muffins I baked (click on the images to see bigger photos):

Top row with: banana bits. // Bottom row with: black currant, red currant + sand sugar on the top.

With: black currant, red currant, sliced cherry on top.

With: black currant, red currant. Cut in half.

With: black currant + sand sugar on the top.

With: black currant + sand sugar on the top. This is the first one (from the left) in the bottom row from the photo above. Out of the form, on a plate.

With: red plums' bits, apricots' bits + sand sugar on the top.

With: red plums' bits, apricots' bits + sand sugar on the top. This is the first one (from the left) in the bottom row from the photo above. Out of the form, on a plate.