Ingredientes para Sour Cream Cinnamon Nut Muffins
- 1/2 cup packed brown sugar
- Pecans
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick) softened butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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Cómo preparar Sour Cream Cinnamon Nut Muffins
- **Prepare the Filling:** In a medium bowl, combine 1/2 cup packed brown sugar, 2 teaspoons ground cinnamon, 1/4 cup chopped pecans or walnuts, and 2 tablespoons melted butter. Mix well and set aside.
- **Cream Butter and Sugar:** In a large bowl, cream together 1/2 cup (1 stick) softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- **Add Wet Ingredients:** Add 1 cup sour cream and mix until just combined.
- **Combine Dry Ingredients:** In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- **Fill Muffin Cups:** Grease a 12-cup muffin tin or line with paper liners. Spoon 1 tablespoon of batter into each prepared muffin cup.
- **Add Filling:** Top each muffin with 1 teaspoon of the cinnamon-nut filling. Add another tablespoon of batter on top of the filling.
- **Sprinkle with Filling:** Sprinkle the remaining filling evenly over the tops of the muffins.
- **Bake:** Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- **Cool:** Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
54g
Fat
37g
Carbs
9g
