Sour Cream Pecan Muffins
Makes 1 dozen muffins
This is a quick, easy and delicious muffin recipe that came from my mother. Since the muffins are not very sweet, they can be served for breakfast, brunch, lunch or dinner. See the notes below for some suggestions and a whole wheat flour variation.
- 1-3/4 cups sifted all-purpose flour (see notes below)
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream (can use reduced fat)
- 1/2 cup peach, apricot or similar flavored preserves
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
Position rack in center of oven and preheat to 400° F. Line 12 muffin cups with muffin papers.
Sift first five ingredients into a large bowl. Whisk sour cream, preserves, egg and vanilla to blend in a medium bowl. Add sour cream mixture and pecans to dry ingredients and stir just until combined; do not over mix.
Divide batter among muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool at least 15 minutes before serving warm or room temperature.
Notes: For a nice change, try making these in miniature muffin pans, reducing the baking time to about 10 minutes. The batter will make about 30 miniatures when filled to the top. As muffins go, this one is relatively healthy since you can use reduced fat sour cream. However, when I last made them, as in the picture at right, I used 1 cup whole wheat pastry flour and 3/4 cup all-purpose flour instead of the full amount of all-purpose. I also used an all fruit apricot spread, such as 'Simply Fruit', in place of preserves and the muffins came out just as good. To toast the pecans, place on a sheet pan in a 350° F oven for about 8 minutes, being careful not to burn.