Sour Cream Apple Muffins

When I asked my friend Sue what I could make for the baby shower she was having to welcome her coming grandson, she said coffee cake muffins.

I'm not much of a baker, but thought I'd trust Ina Garten. I love watching her show The Barefoot Contessa on the Food Network.

Ina doesn't disappoint with her recipes--the muffins were delicious.

I think the glaze is optional. My husband doesn't think the glaze is needed--they're good without it--he prefers less sugar. I glazed these for the baby shower so they would look pretty.

Sour Cream Apple Coffee Cake Muffins

adapted from Ina Garten, the Barefoot Contessa

Ingredients:

1 1/2 sticks unsalted butter at room temperature

1 1/2 cups granulated sugar

3 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 apples, peeled, cored and diced

For the streusel:

1/4 cup light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3/4 cup shopped pecans, optional

For the glaze:

1/2 cup confectioners' sugar

2 tablespoons real maple syrup or strong coffee

Cream the butter and sugar with a mixer until light, about 4 to 5 minutes. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Fold in the diced apple until just combined.

Mix the ingredients for the streusel, then fill the cupcakes 1/3 full with batter.

 Sprinkle with a generous teaspoonful of streusel, then another small scoop of the batter until the cups are filled 3/4 full.

Then sprinkle again with streusel.

Bake at 350ºF for 30 minutes or until lightly browned.

Drizzle with icing if desired.

Itadakimasu!

***

This is my friend Sue and her family.

Payton's growing up. She's going to have a baby brother soon!

Margie and Natalie are getting ready for shower guests.

Sue out-did herself with all the little details!

This is the color scheme Jen chose for the baby's room, and also for the shower.

This family loves daschunds--they've got four among them.

Look at these cute charms made for the parfait glasses--so cute!

The cookie pops had little 'thank you' charms on them too!

Have you tried a Johan Pie?

They are delicious!

Natalie is in coral and Sadie is in black.

Sadie is part daschund--so that bumps the family count to five!

Thank you, Sue, for the fun baby shower. We are all excited for the arrival of your second grandchild this fall!

***

Sour Cream Apple Coffee Cake Muffins

adapted from Ina Garten, the Barefoot Contessa

Ingredients:

1 1/2 sticks unsalted butter at room temperature

1 1/2 cups granulated sugar

3 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 apples, peeled, cored and diced

For the streusel:

1/4 cup light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

3 tablespoons cold unsalted butter, cut into pieces

3/4 cup shopped pecans, optional

For the glaze:

1/2 cup confectioners' sugar

2 tablespoons real maple syrup or strong coffee

Preheat oven to 350ºF. Set cup cake wrappers into tin for 24 cupcakes.

Cream the butter and sugar with a mixer until light, about 4 to 5 minutes. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Fold in the diced apple until just combined.

Mix the ingredients for the streusel, then fill the cupcakes 1/3 full with batter.

Sprinkle with a generous teaspoonful of streusel, then another small scoop of the batter until the cups are filled 3/4 full. Then sprinkle again with streusel.

Bake at 350ºF for 30 minutes or until lightly browned.