Jumbo Coffee Cake Muffins
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- nonstick cooking spray
- 354.88 ml all-purpose flour
- 9.85 ml baking powder
- 1.23 ml baking soda
- 1.23 ml salt
- 59.14 ml shortening
- 226.79 g carton sour cream or 226.79 g carton plain yogurt
- 118.29 ml granulated sugar
- 118.29 ml milk
- 1 beaten egg
- 59.14 ml packed brown sugar
- 59.14 ml chopped nuts
- 29.58 ml granulated sugar
- 4.92 ml ground cinnamon
directions
- Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.
- In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.
- Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.
- Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.
- Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.
- For standard-size muffins, use twelve regular (2-1/2-inch) muffin cups; divide batter evenly as above. Bake in 400 degree F oven for 15 to 18 minutes. Cool 5 minutes. Remove from pans and serve warm.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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