Prune-Sour Cream Muffins - cooking recipe

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

Preparation

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