Categories: Apples, Breakfast, Muffins
Ingredients
- 2 tablespoons butter or 2 tablespoons margarine
- 1/3 cup brown sugar , packed
- 1 tablespoon all-purpose flour
- 1/2 teaspoon cinnamon , ground
- 1/8-1/4 teaspoon nutmeg , ground
- 2 cups apples , peeled, finely chopped
- 1/2 cup nuts , finely chopped
- 1 1/2 cups sugar
- 3/4 cup butter , softened
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 12 ounces sour cream
- cinnamon sugar
Directions
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In a saucepan, melt butter.
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Stir in brown sugar, flour, cinnamon and nutmeg until smooth.
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Add apples; cook over medium-low heat for 10 minutes or until apples are tender, stirring frequently.
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Remove from the heat; stir in nuts.
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Set aside to cool.
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In a mixing bowl, cream butter and sugar.
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Add eggs, one at a time, beating well after each addition.
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Beat in vanilla.
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Combine the dry ingredients; add to the creamed mixture alternating with sour cream.
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Spoon 1/4 cupfuls of batter into greased jumbo muffins cups.
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Spoon apple mixture into the center of each (do not spread). Top with remaining batter.
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Sprinkle with cinnamon-sugar.
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Bake at 350° for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
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Editors Note: If using regular-size muffin cups, fill cups half full with batter; add a rounded teaspoonful of apple mixture and remaining batter.
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Bake for 16-18 minutes.