Okay, I have to admit, I added the walnuts – but how could I not? These are easy to make for breakfast and , because they’re not overly sweet, perfect for an afternoon snack. The other change I made was to use brown sugar in place of white in the muffin mix.
|Fresh from the oven!|
Makes 16 Large Muffins
Preheat the oven to 400 degrees.
Line 16 muffin cups with paper liners – fill the other two 1/3 full with water so they don’t burn.
Peel and shred 4 Gala Apples.
Place shredded apples in a medium bowl and toss with 1/4 cup Cinnamon Sugar.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
|Would you like a cup of tea?|
In the bowl of a stand mixer, blend:
8 Tablespoons Butter
1 cup Brown Sugar
After about 2 minutes, when the mixture is light and fluffy, add
3 large Eggs, one at a time, blending after each addition.
Then add in:
1 cup Sour Cream
2 teaspoons Vanilla Extract
When ingredients are thoroughly combined, scrape sides down with a rubber spatula and slowly mix in dry ingredients.
Scrape bowl down, again, then add Cinnamon-Apple mixture and mix just until blended.
Fill each muffin cup 2/3 full, then sprinkle with Cinnamon Sugar and chopped Walnuts.
Bake for about 25 minutes until muffins spring back when pressed in the middle.
Adapted from “The King Arthur Flour Baker’s Companion“
This is one of the many variations KAF suggests for this base muffin batter.
|Mouvedre Grapes the day before harvest at Koehler Winery, Los Olivos, California|