This month is a little extra special for the Cake Slice Bakers. Instead of choosing from our current book, World Class Cakes, we got to choose from any of our past book selections. I had to go with Cakes by Maida Heatter because this cheesecake was a total game changer for me. I also loved just about everything I’ve baked from her book so I knew I had little chance of disappointment.
Let me tell you- Maida delivered. These muffins had me at pecan. Adding them to a delicious sour cream muffin is a match made in heaven. Maida instructs baking them 15-20 minutes. I baked them for 17 minutes and they were a little darker than I prefer (you can see this especially on the bottom), so in my instructions I’ve advised baking them 14-17 minutes. They’d be a lovely addition to any breakfast or brunch spread, or a nice little afternoon snack with tea.
This will be my last post before Christmas so I would like to wish you all a wonderful Christmas and hope you enjoy the rest of the season! Don’t forget to check out the rest of the Cake Slice Bakers choices.
Pecan Sour Cream Muffins
Author: The Ruby Kitchen
Adapted from: Cakes by Maida Heatter
Notes: Instead of using pan liners you may butter the pan, but they will not rise as high. Ensure your butter and eggs are at room temperature.
1 1/3 cups flour
1 tsp. baking powder
½ tsp. baking soda
1/8 tsp. salt
1/8 tsp. freshly ground nutmeg
2 ounces (1/2 stick) butter
2/3 cup sugar
¾ cup sour cream
1 1/3 cups toasted pecan pieces
1. Preheat the oven to 450 degrees and move the rack to the center of the oven. Line a standard muffin pan with 12 paper cups and set aside.
2. In a medium sized bowl, sift the flour, baking powder, baking soda, salt and nutmeg. Set aside.
3. In a large bowl (or bowl of an electric stand mixer) beat the butter until fluffy. Add sugar and beat until well incorporated. Add eggs, one at a time until fully incorporated.
4. Add half of the sifted flour mixture and beat until just incorporated. Follow with all of the sour cream and ending with the second half of the flour mixture.
5. Gently fold the pecan pieces in by hand. Spoon into muffin pan and bake for 14-17 minutes, until golden brown on the top and they spring back slightly when pressed.
6. Immediately remove from the pan and place on a rack to cool.
7. Serve warm or at room temperature.