Coffeecake Muffins

Recipe by Marz7215
READY IN: 45mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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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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