Sour Cream Pecan-Streusel Muffins

"These rise high and melt in your mouth. I like to double up on the streusel mixture :)"
 
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photo by sheriboren photo by sheriboren
photo by sheriboren
Ready In:
40mins
Ingredients:
12
Serves:
12
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ingredients

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directions

  • Set oven to 375 degrees F.
  • Prepare 12 muffin cups with paper liners.
  • For the pecan mixture, mix all ingredients; set aside.
  • For the muffin batter, sift the first 4 dry ingredients together.
  • Stir in the egg, sour cream and 1/3 cup butter just until moistened.
  • Divide and fill batter tins 1/2 full with the batter.
  • Cover with 1/2 of the pecan/sugar mixture.
  • Then fill with remaining batter.
  • Top/sprinkle with remaining pecan/sugar mixture.
  • Bake for 20-22 minutes.

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Reviews

  1. wendyt57
    I did double up the streusel mixture and these muffins were bursting with flavor and so delicious that I made up another batch to freeze to bring to work. These are now a new favorite and will be made more often then I should :)
     
  2. BrendaThurston67
    Let's not let this recipe fall through the cracks. They were awesome!
     
  3. Hill Family
    We loved these muffins. Great way to have coffe cake with your coffee on the go. We also doubled up on the streusel mixture. We made this with fat free sour cream and still were really good!! We will make these again. Thanks
     
  4. sheriboren
    First off let me thank you for posting a wonderful recipe and your friend for giving it to you! These muffins are truly outstanding and the taste; well really yummy. My DH said " This Dog Will Hunt" which means really really great! My DH even licked his plate, I never saw him do that before, hehehe. Thanks a whole lot KITTENCAL....
     
  5. oilpatchjo
    I just finished making these and the taste is good but the one I tried to take out of the muffin tin fell apart the other 5 I turned upside down onto a rack were perfect. I did add one "a tiny" egg more they are farm eggs so they were both very tiny and a little bit more sugar. My batter was bread doughy and did not spread at all. I think next time I will add the pecan mixture to the batter instead and use a jumbo egg and just save about a tablespoon of the pecan mixture for the tops of the muffins. I got 6 jumbo muffins which I baked at 350 for 40 minutes in my convection oven they came out perfect a light golden brown! For the road with coffee for my DH!
     
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