If you decide to bake something delicious, remember: make at least two portions. Now I know it exactly after a big mistake connected with muffin baking. Are you ready to listen to my story? Let's begin.
I am a student. Every student dreams about two things - tasty food and sweet sleep. Or vice versa - first sleeping and then have a delicious meal.
Our university canteen food is not too bad but ... I cook better (yeah, I'm a very modest girl :)). So it's better to cook something at home and bring to university. It's real happiness not only for you, but also for your friends - they will certainly get a piece of some delicious goodness, won't they?
But sometimes food cooked special for such occasion doesn't come to its destination - I mean my mates plates. This happened two days ago with walnut muffins. While baking they smelt wonderful. The walnut and cinnamon aroma was spreading all over the flat arousing members of my family. Next morning I opened the fridge and found out that the muffins had vanished. To be honest I couldn't believe my eyes but the plate was empty, even without any crumbs. I bet somebody had the best breakfast, ha-ha :))
If you like walnuts and cinnamon you will fall in love with these muffins from the first bite. I'm not kidding! They are absolutely tasty, soft and airy inside, but with crumbly crust and funny crinkles on the top - it's no a surprise why they vanished immediately.
Today I've baked them one more time. Double-portion, of course. The first one was eaten in a minute but the second ... the second was waiting for you, guys. Help yourself!
Preparation: 10 min.
Process: 20 min. Yield 8.
1/2 cup walnuts or pecan, pounded
1/4 cup brown sugar
1 tsp cinnamon powder
2 cups AP flour
1 cup sugar
1/2 tsp salt
113 g butter, at room temperature
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup sour cream
1 tsp vanilla extract
1. Preheat the oven to 180 C. Grease muffin tins or use paper linens for each muffin cups.
2. In a bowl mix pounded nuts, brown sugar and cinnamon.
3. In a mixer bowl mix flour, sugar and salt. Add butter pieces and make crumbs.
4. Add 1/2 cup of flour mixture to cinnamon mixture. Mix well.
5. In the other bowl mix sour cream with egg and vanilla.
6. Add baking soda and powder to flour mixture, mix well. Add sour cream mixture, mix a little. Add 3/4 of cinnamon mixture (step 4) and mix well. The rest cinnamon mixture is for streusel.
7. Fill muffin cups with the batter (abou 3/4). Sprinkle generously with streusel. Bake for 20 min. Cool a bit and attack. Delicious with a huge cup of milk or hot cocoa.