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Categories:
white sugar brown sugar flour baking powder pecans rolled oats cinnamon salt butter eggs sour cream vanilla pomegranate juice pomegranate seeds
Viewed: 20 - Published at: 5 years agoIngredients
- 2/3 cups White Sugar
- 1 cup Packed Brown Sugar
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1/3 cups Almonds, Chopped
- 1/3 cups Chopped Pecans
- 1/2 cups Rolled Oats
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 2-1/2 sticks Cold Butter, Cut Into Cubes
- 2 whole Eggs
- 1/2 cups Sour Cream
- 1 teaspoon Vanilla
- 1/2 cups Pomegranate Juice
- 1/2 cups Pomegranate Seeds
Method
- Preheat oven to 350F.
- In a large mixing bowl add the white sugar, brown sugar, flour, baking powder, almonds, cinnamon, pecans, oats, cinnamon and salt. Stir to combine. Add the butter cubes and using either your hands or a pastry cutter, rub the butter into the flour mixture until it is well combined and resembles crumbs. Measure three cups of the crumb mixture into the bowl of a stand mixer. Put the rest of the crumbs into the refrigerator to chill.
- Add the eggs, sour cream, vanilla, and pomegranate juice to the mixer with the 3 cups of crumbs. Mix on medium/low speed until just combined. Don't over mix. Add the pomegranate seeds and stir to combine.
- Spray the wells of a muffin tin (recipe makes 20 standard sized muffins) with butter flavored cooking spray. Add the batter to the wells until about 1/2 way full. Top with the chilled crumbs until the wells are filled to just below the top (this should be about 1 or 2 Tablespoons of crumbs).
- Bake for 22-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool before serving.
