Marshall Field's Cinnamon Crunch Muffins

Recipe by Nancy Sneed
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READY IN: 35mins
YIELD: 36 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a large bowl, cream butter and margarine.
  • Add the sugar and cream until fluffy; blend in the eggs.
  • In a bowl combine the sour cream and baking soda; set aside.
  • Sift the flour, salt, baking powder, and nutmeg together.
  • Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
  • Do not overmix.
  • Fold in 2 3/4 cups of the Cinnamon Crunch.
  • Spoon the batter into paper-lined muffin tins, filling the a little over half full.
  • Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
  • Bake for 25 minutes or until the muffins are golden brown.
  • Cinnamon Crunch-----------------.
  • Preheat your oven to 350 degrees.
  • In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix.
  • Spread it on a cookie sheet.
  • Bake for 5 to 8 minutes or until golden brown.
  • Let stand for several hours or overnight to dry.
  • Break it into chunks and store in an airtight container.
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