apple sour cream coffee cake muffins
In a mixer add the butter and sugar and cream together. Sour Cream Coffee Cake Muffins.
Sour Cream Coffee Cake Muffins Recipe Sour Cream Coffee Cake Muffins Sour Cream Coffee Cake Coffee Cake Muffins
Beat in eggs and vanilla.
. These apple coffee cake muffins are tender muffins with a cinnamon streusel topping. Combine the flour baking powder and salt in a large bowl stirring well with a whisk. Place granulated sugar and butter in a large bowl.
Theyre a great breakfast treat or a grab-and-go snack. Beat in the eggs 1 at a time until incorporated then beat in the sour cream vanilla and 2 tablespoons of water. Beat in the dry ingredients.
Pre-heat your oven to 350 degrees. Mix in the eggs vanilla and sour cream. Then a dd the eggs one at a time while mixing on low.
In a bowl cream butter and sugar. Youll love how easy they are to assemble and the moist texture. Get out a large bowl and add to it the butter and sugar creaming together until light and fluffy.
Add half of the flour mixtur e. Combine flour baking soda and salt. Spray your muffin pan with cooking spray.
In another bowl whisk together the 3 ⅔ cup of flour salt and baking powder. For the batter 2 ¼ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 13 cup unsalted butter softened to room temperature 13 cup vegetable or canola oil 1 cup granulated sugar 2 large eggs 1 cup sour cream 2. Stir in flour baking powder and baking soda until combined.
Next add the vanilla and mix. Make your muffin batter in a mixing bowl by beating together butter brown sugar sour cream granulated sugar vanilla and eggs using an electric hand mixer until light and creamy. Add alternately with sour cream to the creamed mixture.
Remove from the oven and let cool for 5-10 minutes on the counter. In a larger bowl use an electric mixer to cream the butter and sugar together until light and fluffy. Sift the flour baking powder baking soda and salt together in a medium bowl and set aside.
Beat with a mixer at medium speed until well blended about 3 minutes. You can also use a hand mixer if you dont have a stand mixer. Preheat the oven to 350 F 175 C and spray a muffin pan well inside the cups and on the top with cooking spray.
In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk beat the sugar and butter together for 2-3 minutes scrape down the bowl after the first minute then continue mixing. Use a toothpick or cake tester insert it into the muffin. Beat in sour cream water and vanilla.
In a large bowl whisk together the flour baking soda baking powder and salt. You want to start testing smaller items like regular muffins at the 15 minute mark and 25 minutes for larger items. When it comes out clean or with just a few moist crumbs they are done.
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