*Americana Vignette is a pen name. All rights, intellectual or otherwise, express or implied, are reserved by the original author/creator.

Wednesday, October 16, 2013

~Autumn Morning Muffins~

Reminiscent of coffee cake, but with a subtle hint of doughnut flavor from the nutmeg, these muffins have a soft, tender crumb. Best when eaten hot from the oven!

1 cup butter, softened
1 2/3 cup light brown sugar
2 eggs
3 cups flour
1 T. baking powder
2 t. cinnamon
1 t. nutmeg
1 cup sour cream
1/4 cup milk

Topping (optional):
1/2 cup rolled oats
1 T. butter, melted
1 1/2 T. brown sugar
1/2 t. cinnamon

Additional butter for greasing muffin tins (approximately 2 tablespoons).

Cream butter in large mixing bowl. Beat in sugar until texture is smooth. Stir in eggs, one at a time. Mix together dry ingredients. Stir into butter mixture alternately with sour cream and milk, beginning and ending with dry ingredients. TOPPING: Stir cinnamon and sugar into melted butter, add oats and stir until well coated.

Liberally butter muffins pans. Spoon in batter, filling 2/3 full. Sprinkle topping on top, if desired. Bake at 375 for 18 minutes, or until very lightly browned. Yield: 2 dozen muffins.

Created October 15, 2013

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