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Cinnamon Crunch Muffins

This Cinnamon Crunch Muffins recipe uses Butter, Sugar, Sour Cream, Cake Flour, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 1/3 tbsp
• 1 cup
• 1/2 cup
• 2 cup
• 1/2 tsp
• 1/2 tsp
• 4 1/3 tbsp
• 2/3 cup
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   PREHEAT OVEN TO 350 DEG F. IN A LARGE BOWL, CREAM THE BUTTER, MARGARINE, SUGAR.

2. 2

   CREAM UNTIL LIGHT AND FLUFFY.

3. 3

   BLEND IN THE EGGS.

4. 4

   IN A BOWL, COMBINE SOUR

5. 5

   CREAM AND BAKING SODA. SET ASIDE. SIFT CAKE FLOUR,

6. 6

   SALT, BAKING POWDER AND NUTMEG TOGETHER. ADD FLOUR

7. 7

   MIXTURE AND SOUR CREAM TO BUTTER MIXTURE. DO NOT OVER

8. 8

   MIX. IN A LARGE BOWL, COMBINE CRUNCH MIX INGREDIENTS

9. 9

   WITH A PASTRY BLENDER. MIX WELL. FOLD IN 1/2 CUP

10. 10

    CRUNCH MIX WITH MUFFIN MIX. SPOON INTO PAPER CUP LINED

11. 11

    MUFFIN TINS. FILL A LITTLE OVER HALF FULL. SPRINKLE

12. 12

    REMAINING CRUNCH MIX OVER THE TOP. BAKE FOR 25 MINUTES

13. 13

    OR UNTIL GOLDEN BROWN. MAKES 12 MUFFINS.