Nutty Apple-Filled Muffins |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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The inspiration for these muffins came from a favorite coffee cake. I wanted to put it in a form our four girls could munch while playing. For variety, I'll sometimes substitute prepared blueberry or lemon pie filling for the delectable from-scratch apple filling. -Hollie Gregory, Mt. Vision, New York Ingredients:
2 tablespoons butter |
1/3 cup packed brown sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/8 to 1/4 teaspoon ground nutmeg |
2 cups diced peeled apples |
1/2 cup finely chopped nuts |
muffins: |
3/4 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
1-1/2 teaspoons vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1-1/2 teaspoons baking soda |
3/4 teaspoon salt |
1-1/2 cups (12 ounces) sour cream |
cinnamon-sugar |
Directions:
1. In a saucepan, melt butter. Stir in brown sugar, flour, cinnamon and nutmeg until smooth. Add apples; cook over medium-low heat for 10 minutes or until tender, stirring frequently. Remove from heat; stir in nuts. Cool.
2. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream.
3. Spoon 1/4 cupfuls of batter into greased jumbo muffin cups. Spoon apple mixture into the center of each (do not spread). Top with remaining batter. Sprinkle with cinnamon-sugar. Bake at 350° for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yield: 1 dozen jumbo muffins or 2 dozen regular muffins.
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