Coffeecake Muffins
photo by LifeIsGood
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
-
For the Streusel
- 8 tablespoons granulated sugar
- 1⁄3 cup packed light brown sugar
- 1⁄3 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled
- 1⁄2 cup pecans
-
For the muffins
- 2 large eggs
- 1 cup sour cream
- 1 1⁄2 teaspoons vanilla extract
- 1 3⁄4 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 5 tablespoons unsalted butter, cut into chunks and softened
directions
- For the Streusel: Pulse 5 TBSP of granulated sugar, brown sugar, flour, cinnamon and butter in a food processor until just combined. Reserve 3/4 cup sugar mixture for cinnamon filling.
- Add pecans and remaining granulated sugar to food processor with remaining sugar mixture and pulse until nuts are coarsely ground. Transfer to a bowl and set aside for streusel topping. Do not wash food processor yet.
- For the muffins: Adjust oven rack to middle position and heat oven to 375°F Grease muffin tin with cooking spray and line with paper liners.
- Whisk eggs, sour cream, and vanilla in bowl. Pulse flour, sugar baking powder, salt and butter in food processor until mixture resembles wet sand. Transfer to large bowl.
- Using a rubber spatula, gradually fold in egg mixture until just combined. Place 1 TBSP of batter in each muffin cup and top with 1 TBSP of cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.
- Bake until muffins are light golden brown brown and tooth pick inserted into center comes out with a few dry crumbs (about 22-28 minutes) Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.
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Reviews
-
~PAC Spring 2008~ Fantastic muffin recipe! The streusel filling and topping are both delicious, adding a lovely cinnamon & nutty flavor. The muffins are so moist, due to the sour cream. I highly recommend this recipe. They are sooooooo good!! *Timing note - it took me a lot longer to prep the muffins than the time listed. Definitely worth it, though!!!!*