Preheat oven to 400F. Line twelve 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, salt, cinnamon, and baking soda; set aside.
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the 1 cup sugar; beat until well combined.
Beat in eggs, sour cream, and vanilla. Stir in flour mixture until just moistened . Stir in dried fruit and nuts.
Spoon batter into prepared muffin cups, filling each almost full. Sprinkle with additional sugar.
Bake about 20 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean.
Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
You tried this recipe ? Mention @petitchef_en and tag #petitchef
Comments:
I actually used a large 6 muffin tin and baked at 350 for 30 minutes, they were awesome.