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)
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.