Ingrédients pour Apple Nut Muffins
- 10 tablespoons butter
- 1/4 cup packed brown sugar
- 2 cups + 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups peeled and diced apples
- 1/2 cup chopped pecans
- 1 cup + 2 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 teaspoons ground cinnamon
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Comment préparer Apple Nut Muffins
- **Make the Apple Filling:**
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Stir in 1/4 cup packed brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until smooth.
- Add 1 1/2 cups peeled and diced apples.
- Cook for 10-12 minutes, or until apples are tender, stirring frequently.
- Remove from heat and stir in 1/2 cup chopped walnuts or pecans. Let cool completely.
- **Make the Muffins:**
- Preheat oven to 350°F (175°C). Line a 12-cup jumbo muffin tin with paper liners or grease well.
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each jumbo muffin cup 1/4 full with batter.
- Spoon 1-2 tablespoons of the cooled apple filling into the center of each muffin.
- Top with the remaining batter.
- In a small bowl, combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the muffin tops.
- Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
123g
Fat
62g
Carbs
20g
