- 1 (8-oz.) container sour cream
- 1 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups peeled and diced Granny Smith apples
- 1/3 cup Kraft Caramel Bits
- 1. Preheat oven to 375°. Prepare Cinnamon Topping as directed. Set aside
- 2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 30 seconds or until blended.
- 3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating at low speed just until blended. (Do not overmix.) Stir in diced apples and caramel bits. Spoon into a lightly greased 12-cup muffin pan, filling three-fourths full; sprinkle with Cinnamon Topping.
- 4. Bake at 375° for 18 to 20 minutes or until golden brown and a wooden pick inserted in center comes out clean. Immediately remove from pans to wire racks; cool completely (about 30 minutes).
Garnish:
1/2 cup Kraft Caramel Bits
- 2-3 tablespoons whipping cream
- Microwave for 1 minute and stir until smooth. Drizzle on muffins.
- 1 cup chopped lightly salted, roasted pecans
- Sprinkle on muffins.