Apple Nut Muffins for Britney

Appley muffin recipe for you my friend.

These are daunting when looking at the ingredients list…but they truly are not that bad and they freeze really well (although, whenever I make them, they don’t last long). These are some of Dylan’s favorites and I haven’t made them in a while…so maybe…

Anyway, for you:
Apple Nut Muffins
Yields 1 dozen jumbo muffins or 2 dozen regular muffins

2 Tbsp. butter
1/3 c. brown sugar
1 Tbsp. all-purpose flour
3/4 tsp. cinnamon
3/4 tsp. ground nutmeg
2 c. apples, peeled and diced
3/4 c. finely chopped nuts (I like pecans or walnuts)
3/4 c. butter, softened
1 1/2 c. sugar (More often than not, I end up swapping brown sugar for white)
3 eggs
1 1/2 tsp. vanilla
3 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 (12 oz) sour cream
Cinnamon and sugar for dusting the tops

1.) In a saucepan, melt the butter. Stir in brown sugar, flour, cinnamon and nutmeg until smooth. Add apples; cook over medium-low heat for 10 min. or until tender, stirring frequently. Remove from the heat; stir in nuts. Cool.

2.) In a mixing 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–but don’t overmix! (Otherwise you’ll end up with tough, heavy muffins).

3.) Spoon 1/4 c. of batter into greased jumbo muffin cups. I always used regular and did a little less of the measurements for layering. You say tomato, I say tomato…wait…that doesn’t work out so well in print…) Spoon apple mixture into the center of each (do not spread). Top with remaining batter. Sprinkle with cinnamon-sugar.

4.) Bake at 350F for 25-27 min. or until they test done with a toothpick. (If you’re using regular muffin tins bake for 16-18 min.) Cool for 5 min. in pans before removing to wire racks.

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