- flour - 2 Cups
- sugar - 1 glass
- salt - 1 teaspoon
- softened butter - 1/2 cup
- baking powder - 1 1/2 teaspoons
- soda - 1/2 teaspoonfuls
- sour cream - 1 glass
- eggs at room temperature - 2 pieces
- vanilla extract - 1 teaspoon
- nuts pecan - 1 Glass ((optional) sprinkling)
- Light brown sugar - 1/2 Cups (sprinkling)
- cinnamon - 2 teaspoons (sprinkling)
- cocoa powder - 2 teaspoons (sprinkling)
- chocolate chips-mini - 1/3 Glass ((optional) sprinkling)
1. Preheat the oven to 175 degrees. Sprinkle the muffin shape with oil or lay out the paper liners. In a medium bowl, mix sour cream, eggs and vanilla extract. Beat and set aside. 2. In a bowl of a food processor, mix pecans (if used), brown sugar, cinnamon and cocoa. Put the mixture in a bowl and set aside. In a clean bowl of a food processor, mix the flour, sugar and salt, and then add pieces of butter. Stir 8-9 times. 1/2 cup of flour mixture to mix with a sprinkling with a fork, put aside. 3. Add baking powder and soda to the flour mixture remaining in the food processor and mix 4-5 times. Pour the sour mixture and mix 5-6 times. 4. Add 3/4 cup sprinkles and mix with a rubber spatula. 5. Put 2 tablespoons of dough into each compartment of the muffin mold. Evenly sprinkle 2 teaspoons of powder on top. 6. When using, sprinkle 1 teaspoon of chocolate chips each muffin. Bake for 15-18 minutes. 7. Allow to stand for 2 minutes before removing from the mold. Allow to cool for 10 minutes before serving.
Servings: 4-6