Sour Cream Pecan Streusel Muffins Recipes

Steps:

• Set oven to 375 degrees F.
• Prepare 12 muffin cups with paper liners.
• For the pecan mixture, mix all ingredients; set aside.
• For the muffin batter, sift the first 4 dry ingredients together.
• Stir in the egg, sour cream and 1/3 cup butter just until moistened.
• Divide and fill batter tins 1/2 full with the batter.
• Cover with 1/2 of the pecan/sugar mixture.
• Then fill with remaining batter.
• Top/sprinkle with remaining pecan/sugar mixture.
• Bake for 20-22 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
• In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
• Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.