Certainly! Here’s a delightful recipe for Sour Cream Cinnamon Nut Muffins that’s sure to become a favorite in your kitchen. These moist, flavorful muffins are perfect for breakfast, brunch, or a sweet treat any time of the day. Let’s dive into the details of this scrumptious recipe!
๐ง Sour Cream Cinnamon Nut Muffins ๐ง
Overview:
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Total Time: 40 minutes
- Servings: 12 large muffins
- Calories: 259.4 per muffin
- Rating: โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ (5/5)
- Category: Quick Breads
- Keywords: Breads, Breakfast, < 60 Mins, Oven
Ingredients:
- 1/4 cup brown sugar
- 1/4 cup pecans, chopped
- 1/2 cup walnuts, chopped
- 1/2 teaspoon cinnamon
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions:
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Prepare the Filling:
- In a small bowl, mix together the brown sugar, pecans, walnuts, and cinnamon. Set aside.
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Mix Wet Ingredients:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and beat well until combined.
- Mix in the sour cream and vanilla extract until smooth.
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Incorporate Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are okay.
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Preheat and Prepare:
- Preheat your oven to 375ยฐF (190ยฐC).
- Grease a 12-cup muffin tin or line with cupcake liners.
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Assemble the Muffins:
- Spoon about 1 tablespoon of batter into each muffin cup, covering the bottom.
- Add a teaspoon of the prepared filling on top of the batter in each cup.
- Top with another tablespoon of batter, covering the filling.
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Final Touch:
- Sprinkle the remaining filling mixture over the tops of each muffin, distributing evenly.
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Bake to Perfection:
- Place the muffin tin in the preheated oven and bake for about 25 minutes.
- The muffins should be golden brown and a toothpick inserted into the center should come out clean.
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Cool and Enjoy:
- Once baked, remove the muffins from the oven and allow them to cool in the pan for 5-10 minutes.
- Transfer the muffins to a wire rack to cool completely before serving.
Serving Suggestions:
- These Sour Cream Cinnamon Nut Muffins are fantastic when served warm with a pat of butter.
- Enjoy them alongside a cup of hot coffee or tea for a cozy breakfast treat.
- They also make a delightful addition to brunch spreads or as an afternoon snack.
Storage Tips:
- Store any leftover muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap each muffin individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for a quick treat.
Nutritional Information (per muffin):
- Calories: 259.4
- Total Fat: 14.1g
- Saturated Fat: 7.5g
- Cholesterol: 61.3mg
- Sodium: 280.1mg
- Total Carbohydrates: 29.9g
- Dietary Fiber: 0.8g
- Sugar: 13.7g
- Protein: 3.9g
Tips and Tricks:
- For an extra burst of flavor, consider adding a handful of raisins or chopped apples to the batter.
- Don’t overmix the batter; it’s okay to have a few lumps for moist and tender muffins.
- If you prefer a lighter version, you can use light sour cream or substitute some of the butter with unsweetened applesauce.
- Make a double batch and freeze half for later enjoyment. They thaw beautifully and make for quick and easy breakfasts on busy mornings.
These Sour Cream Cinnamon Nut Muffins are a delightful blend of warm cinnamon, crunchy nuts, and moist cake-like texture, making them a must-try recipe for any baking enthusiast. Enjoy the comforting aroma wafting from your kitchen as these muffins bake to golden perfection. Whether you’re sharing them with loved ones or savoring them on your own, these muffins are sure to bring a smile to your face! ๐๐ง
