Bread Recipes
Pink Lady Sour Cream Muffins
Pink Lady Apples were created just a few years ago in Australia, from a natural cross of Golden Delicious and Lady William apples. Stir up these extraordinary muffins for a weekend breakfast or brunch.
Yield: 1 dozen
Ingredients
Topping
- 1/3 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter
- 1/3 cup chopped pecans
Muffins
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons Clabber Girl or Rumford baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 eggs
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 Pink Lady Apple, cored and chopped
- 2/3 cup chopped pecans
Instructions
Topping
- In small mixing bowl, stir together brown sugar and flour.
- Cut butter into chunks into flour/sugar mixture, then work it in with your fingers until crumbly.
- Mix in pecans. Set aside.
Muffins
- Heat oven to 375 degrees F. Grease muffin cups.
- In large mixing bowl, stir together flour, sugar, baking powder, cinnamon, baking soda and salt.
- In medium mixing bowl, beat sour cream, eggs, milk and oil until blended. Make a well in the center of the dry ingredients.
- Pour egg/sour cream mixture into the well and stir just until moistened. Do not over-mix.
- Stir in chopped apple and pecans.
- Spoon into prepared muffin cups. Using a spoon or your fingers, pile Topping on tops of batter.
- Bake until tops are browned and spring back when lightly touched, about 20 to 25 minutes.
- Turn out of pan onto wire rack and cool briefly.
Notes
Remember - do not over-mix the batter; stir only about 20 to 25 times, just until everything is blended together. The batter will be stiff, since it is so full of the crisp apples and pecans as a result it will mound high in the muffin cups. The sweet crumbly topping is generous, so pile it high on top of the muffins before they bake.