Thursday, January 24, 2008

Apple Sour Cream Muffin

I've gotten into the bad habit of starting an entry, saving it as a draft and then procrastinate about its completion. So although this entry is dated in January, I'm only completing it today, the 10th of February.

Apple Sour Cream Muffins
makes 24 muffins

1 cup or 2 sticks butter
1 3/4 cups sugar
4 eggs
2 tsp vanilla extract
4 cups flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup sour cream
3 apples, diced
1/4 cup milk

Topping (optional)
2 tbs sugar
1 tsp ground cinnamon
slices of apple

Preheat the oven at 400F. In a large mixing bowl, cream the butter and sugar until pale and fluffy before blending in the eggs and vanilla. Sift in the dry ingredients, mix well before adding in the sour cream and blending. Fold in the diced apple by hand and add in the milk as needed if the batter is too stiff. Scoop into muffin liners. Dust with the cinnamon sugar mix and top each muffin with a slice of apple.

Bake for 20-25 minutes until the tops of the muffins spring back when touched.

Verdict: Moist as expected because of the sour cream. Not a cakey texture but very nice for breakfast or tea

1 comment:

Sophie said...

I love anything apple :). I like that they're moist! The filling looks great!

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