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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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I got this muffin recipe from a muffin cookbook this morning and I made it this morning. There is no cinnamon in the actual batter only in the topping - thought it might be good to add some cinnamon to batter which you could do if you want. Ingredients:
3/4 cup softened butter |
3/4 cup granulated sugar |
1 teaspoon vanilla extract |
2 eggs |
1 3/4 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 pinch salt |
1 cup sour cream (i used plain yogurt) |
1/2 cup chopped walnuts (i didn't have enough and used sliced almonds) |
3 teaspoons cinnamon |
1/3 cup granulated sugar |
Directions:
1. Heat oven to 375 degrees F.
2. In a large bowl, cream the butter and sugar with a mixer; blend in vanilla extract and eggs.
3. In another bowl, sift together the flour, baking powder, baking soda, and salt.
4. Pour the flour mixture and the sour cream into the butter mixture.
5. Stir the batter by hand until the ingredients are blended. If batter is too dry, add a splash of milk.
6. Do NOT over-mix! Over-mixing makes muffins and things like that tough.
7. Grease muffin tins.
8. Prepare the topping by mixing together the walnuts, cinnamon, and sugar.
9. Drop 1 tablespoons of batter into each muffin tin.
10. Sprinkle with 1 teaspoons of topping.
11. Top with 1 more tablespoons of batter.
12. Sprinkle the tops with another teaspoon of topping.
13. Bake for 15-20 minutes or until a tester comes out clean.
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