As I mentioned last time, I make a batch of scones just about every day. This is also true of muffins, and I've found that even though scones can be sweet or savory, there's a lot more room for variation when it comes to muffins.
Do I use butter or oil? Do I cream the butter or melt it (or brown it!)? Is there a streusel involved? Which fruit (or colorful vegetable!) shall I use, and will it be fresh or dried? Should I add nuts, and if so, what kind? Milk, buttermilk, sour cream, or yogurt? Oh, I get excited just thinking about all the possibilities. And that, my friends, is why I bake.
This is a good batch of muffins. The fruit is the glorious apple, the nuts are marvelous pecans, the fat is creamed butter, and the liquid is buttermilk. The result is a tender quick bread with lots of contrasting texture, plenty of aromatic spices, and a delicious flavor.
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Shabby Apple Pecan Muffins
Makes about 14 large muffins
- 3/4 cup butter, softened
- 1-1/3 cups granulated sugar
- 2 large eggs
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3-1/2 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup chopped apples
- 1 cup chopped pecans
Preheat oven to 375 degrees F. Line muffin pans with paper cups.
In a mixer bowl, blend butter and sugar until light and fluffy, about 3 minutes.
Blend in eggs, buttermilk, vanilla, and sour cream until smooth, 2 to 3 minutes.
Fold in dry ingredients and when almost mixed, fold in apples and pecans.
Scoop evenly into the prepared pans and bake for 30 to 35 minutes. Cool for 5 minutes before turning out of the pan to cool completely.