Prune-Sour Cream Muffins Recipe

Name: Prune-Sour Cream Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 1/4 cups sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 cup prune, pitted and chopped; 1/2 cup walnuts, chopped; 1 large egg; 1 large egg yolk; 1 cup sour cream; 6 tablespoons unsalted butter, melted; 2 tablespoons milk; 1 teaspoon vanilla extract; 2 tablespoons sugar; 2 tablespoons walnuts, finely chopped; 1/4 teaspoon ground cinnamon

Servings: persons

2 cups all-purpose flour
1 1/4 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup prune, pitted and chopped
1/2 cup walnuts, chopped
1 large egg
1 large egg yolk
1 cup sour cream
6 tablespoons unsalted butter, melted
2 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons sugar
2 tablespoons walnuts, finely chopped
1/4 teaspoon ground cinnamon

1
Preheat oven to 400u00b0F.
2
Generously butter 12 muffin cups or line with paper cups.
3
Sift flour, sugar,baking powder, soda and salt into a large bowl.
4
Add prunes and 1/2 cup walnuts; stir to combine.
5
Whisk egg and yolk together in a medium bowl.
6
Add sour cream, butter, milk and vanilla, stirring until smooth.
7
Make a well in center of flour mixture. Add egg mixture and stir until just combined.
8
Divide batter among prepared cups.
9
Combine the 2 tablespoons sugar, 2 tablespoons walnuts and cinnamon together. Sprinkle each muffin with tipping.
10
Bake until tester inserted into centers comes out clean, about 25 minutes.

983

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 1/4 cups sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Prune-Sour Cream Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Prune-Sour Cream Muffins

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