Pink Lady Sour Cream Muffins

By March 4, 2011Uncategorized

1/3 C. packed brown sugar
1/3 C. flour
1/4 C. butter
1/3 C. chopped pecans

2 C. flour
2/3 C. sugar
2 tea. Clabber Girl or Rumford baking powder
1 tea. cinnamon
1/2 tea. baking soda
1/2 tea. salt
1 C. sour cream
2 eggs
1/4 C. milk
1/4 C. canola oil
1 Pink Lady Apple, cored and chopped
2/3 C. chopped pecans

Topping: In sm. mixing bowl, stir together brown sugar and flour. Cut butter into chunks into flour/sugar mixture, then work it in with your fingers until crumbly. Mix in pecans. Set aside.

Muffins: In lrg. mixing bowl, stir together flour, sugar, baking powder, cinnamon, baking soda and salt.

In med. mixing bowl, beat sour cream, eggs, milk and oil until blended. Make a well in the center of the dry ingredients. Pour egg/sour cream mixture into the well and stir just until moistened. Do not overmix. Stir in chopped apple and pecans. Spoon into prepared muffin C. Using a spoon or your fingers, pile Topping on tops of batter. Bake in preheated 375 degrees F oven until tops are browned and spring back when lightly touched, about 20 to 25 min. Turn out of pan onto wire rack and cool briefly.



Author Terra

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