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Nutty Apple-Filled Muffins

The inspiration for these muffins came from a favorite coffee cake. I wanted to put it in a form our four girls could munch while playing. For variety, I'll sometimes substitute prepared blueberry or lemon pie filling for the delectable from-scratch apple filling. -Hollie Gregory, Mt. Vision, New York

12 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

2 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground nutmeg
2 cups diced peeled apples
1/2 cup finely chopped nuts
MUFFINS:
3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1-1/2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1-1/2 cups (12 ounces) sour cream
Cinnamon-sugar

Directions

In a saucepan, melt butter. Stir in brown sugar, flour, cinnamon and
nutmeg until smooth. Add apples; cook over medium-low heat for 10
minutes or until tender, stirring frequently. Remove from heat; stir
in nuts. Cool.
In a bowl, cream butter and sugar. Add eggs, one at a time, beating

2 of 2

Nutty Apple-Filled Muffins (continued)

Directions (continued)

well after each. Beat in vanilla. Combine dry ingredients; add to
creamed mixture alternately with sour cream.
Spoon 1/4 cupfuls of batter into greased jumbo muffin cups. Spoon
apple mixture into the center of each (do not spread). Top with
remaining batter. Sprinkle with cinnamon-sugar. Bake at 350° for
25-27 minutes or until muffins test done. Cool for 5 minutes before
removing from pans to wire racks. Yield: 1 dozen jumbo muffins or 2
dozen regular muffins.

Editor's Note: If using regular-size muffin cups, fill cups half full with batter; add a rounded teaspoonful of apple mixture and remaining batter. Bake for 16-18 minutes.

Nutrition Facts: 1 serving (1 each) equals 494 calories, 23 g fat (12 g saturated fat), 109 mg cholesterol, 524 mg sodium, 64 g carbohydrate, 2 g fiber, 8 g protein.