Sour Cream Cinnamon Nut Muffins Recipes

SOUR CREAM CINNAMON NUT MUFFINS

Steps:

• Mix together all filling ingredients and set aside.
• Mix butter, sugar and eggs, then add sour cream and vanilla.
• Add dry ingredients and mix.
• Grease muffin tins or insert cupcake liners.
• Spoon 1 tablespoon of batter into prepared muffin pan.
• Top with 1 teaspoon filling, then add 1 tablespoon batter.
• Sprinkle tops of each muffin with remaining filling.
• Bake at 375° for 25 minutes.
• Remove from pan and cool.

MINI CINNAMON SUGAR SOUR CREAM DONUT MUFFINS

Steps:

• Preheat oven to 350°F. Spray mini muffin pan with nonstick cooking spray or lightly grease with oil and set aside.
• In a large bowl mix together the sugar, baking soda, salt, cinnamon, and nutmeg.
• Add the sour cream and mix well.
• Beat in the oil, egg, and vanilla extract.
• Add the flour and gently mix until fully incorporated. Do not overmix.
• Scoop the batter into the mini muffin pan filling the cups about three-quarters of the way.
• Bake for 10 - 11 minutes until toothpick inserted comes out clean.
• Cool in pan 3 - 4 minutes, just until cool enough to handle.
• While the muffins are baking, place the melted butter in a small bowl and mix together the sugar and cinnamon in a separate small bowl.
• While the muffins are still warm quickly dip them in melted butter then coat in cinnamon sugar.

SIMPLY SINFUL CINNAMON MUFFINS.

Steps:

• Preheat oven to 400*.
• line a 12 cup muffin pan with cupcake paper liners, or grease it lightly.
• Prepare the TOPPING: by mixing the ingredients together until crumbly.set aside.
• prepare the FILLING:.
• by mixing Baker's cinnamon filling with just enough water to make filling a soft pudding like consistency -- set aside.
• to make the BATTER:.
• in a large bowl, whisk together the melted butter, milk and eggs.
• In a seperate bowl, whisk together the dry ingredients.
• add the dry mixture to the liquid, stirring just until combined.
• divide half the batter evenly among the muffin cups --
• dollop 2 tsps cinnamon filling onto each muffin -- then top with the remaining batter --
• sprinkle with topping, pressing it in lightly.
• bake the muffins for 20-25 minutes or until they're golden brown --
• remove them from the oven and wait 5 minutes before transferring them from the pan to a rack -- to cool.

SOUR CREAM MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
• Beat egg in a small bowl; add sour cream and milk.
• Add to flour mixture, mixing just until moistened.
• Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
• Bake for 15 minutes or until lightly browned.

SOUR CREAM COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
• Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well.
• Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.
• Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the pan and cool on a wire rack.

SOUR CREAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
• In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
• Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.

APPLE-CINNAMON SOUR CREAM MUFFINS

Steps:

• Combine apples, half& half, cinnamon, nutmeg, 2 Tbsp.
• butter, 1/4 cup brown sugar and raisins in sauce pan.
• Simmer over low heat until apples are very soft, stirring frequently.
• Sift flour, baking powder, remaining brown sugar and salt together.
• Combine egg, milk, 3 Tbsp melted butter and sour cream in mixing bowl, beat well.
• Add flour mixture; mix well.
• Fold in apple mixture.
• Place cupcake liners sprayed with non-stick cooking spray in muffin cups.
• Fill 2/3 full.
• Bake at 400 degrees for 15 to 20 minutes or until muffins test done.

NUTMEG SOUR CREAM MUFFINS

Steps:

• In a bowl, beat egg until light and fluffy. Add sour cream, 1/2 cup sugar and shortening; beat well. Combine the flour, baking powder, baking soda and salt; stir into sour cream mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over muffins. Bake at 400° for 15 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

CINNA RAISIN SOUR CREAM MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Mix flour, baking powder, baking powder and cinnamon in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
• Beat egg in a small bowl; add sugar, sour cream , raisins and milk.
• Add to flour mixture, mixing just until moistened.
• Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
• Bake for 15 minutes or until lightly browned.
• Makes about 12.

BUTTERY SOUR CREAM MUFFINS

Steps:

• Preheat oven to 350°. In a small bowl, mix all ingredients just until moistened. Coat muffin cups with cooking spray; fill three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.