Don't muffin cakes sound great? A muffin and a cake in one bite. I went looking for a recipe for basic muffin that contained sour cream and I found this recipe at the Big Red Kitchen. I like to use sour cream in muffins because it makes them so moist. I still had a pear left over from last nights soup and a rapidly ripening papaya so I decided that they would make a nice addition to the muffins.
These muffins were so quick and easy to put together. They barely took 30 minutes from start to finish. You have to love a recipe like that. We barely waited for them to cool before peeling the liners off so that we could try them with our coffee. You could still see the little pieces of pear but the papaya melted into the batter to provide just the right amount of sweetness. It made me glad that I had cut the sugar by half from the original recipe.
Papaya-Pear Sour Cream Muffin Cakes
(Printer Friendly Recipe)
- 1 ½ cups AP flour
- ½ cup sugar
- ½ cup butter, softened
- 1 tsp baking soda
- 1/2 tsp. baking powder
- 1 tsp vanilla
- 2 eggs
- 1 cup sour cream
- ½ cup finely diced pear
- ½ cup finely diced papaya
- 2 teaspoons raw sugar
- Preheat oven to 350°F.
- In a large mixing bowl add flour, sugar, baking soda, baking powder and mix until combined.
- In a medium bowl combine eggs, vanilla, sour cream and mix until well blended.
- Add pear and papaya to the egg mixture.
- Add egg
- Sprinkle with raw sugar before baking.
- Pour 1/3 cup into a standard paper muffin liners in a muffin pan and bake for about 20 minutes.
- Makes about 12-14 muffins.