These are pretty darn yummy. I don't often have sour cream on hand, but I happened to so I seized the opportunity to bake these. I love having them in muffin/cupcake form instead of a whole cake because it's easier to portion out and control what you're eating (especially if you live alone!)- that in mind, use whatever pan/pans are suitable for your occasion. Let me just show you-
|Here are all of your ingredients- not complicated at all!|
|Mix together your topping ingredients- butter, sugar, nuts.|
|Here's your topping all made- set aside until you're done with the batter.|
|Mix sugar, oil, applesauce, eggs, and vanilla.|
|Add in your dry ingredients, mix well.|
|And add in the sour cream alternately, mixing well.|
|Your finished batter and topping- simple!|
|Here's the muffins half-done - half of the batter is in the bottom of the papers, and then I put half of the topping on.|
|And here are the muffins with the rest of the batter and topping done and ready for the oven!|
Coffee Cake Muffins
-3 tablespoons butter, softened/melted
-1/2 cup chopped nuts of your choice (I used walnuts)
-1/2 cup brown sugar
-3/4 cup white sugar
-1/4 cup vegetable/canola oil
-1/4 cup applesauce
-1 teaspoon vanilla
-2 cups flour
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/4 teaspoon salt
-1 cup sour cream
Mix butter, nuts, and brown sugar together. Set aside.
Beat the white sugar, oil, applesauce, eggs, and vanilla in a mixing bowl.
Add in 1/2 of the dry ingredients, mix well. Add 1/2 of the sour cream, mix well. Then mix in the second halves of each.
Layer 1/2 the batter, then 1/2 the topping, then the other 1/2 batter, then the last 1/2 of topping in whatever kind of greased (or paper lined) pan you are using (I made muffins- works great!).
Bake at 350 F for 18-20 minutes for muffins, about 50 minutes for a bundt pan.
|Your finished coffee cafe muffins- delish, and an easy snack to take anywhere!|