Coffeecake Muffins

Here’s another recipe for my mom board cooking challenge! This was easy for me since it was my week to pick 3 different recipes and then the board votes on which one they want to make. This recipe for coffeecake muffins won. Though there’s more ingredients that most of the muffin recipes I make, I had all of them in my kitchen – perfect!

I took them to work as a treat for my coworkers, plus I’m also back to working out and eating better. They were delicious when warmed up and the perfect breakfast treat to have with a big cup of coffee (how all my mornings start!).

1/2 cup pecans, finely chopped

1/4 cup packed dark brown sugar
1 tsp ground cinnamon
2 cups all-purpose flour
1 cup sugar
1 tsp salt
1 stick softened unsalted butter, cut into ½-inch pieces
1 1/2 tsp baking powder

1/2 tsp baking soda
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line or grease a standard 12-cup muffin pan and set aside.
The original recipe calls for the muffins to be mixed in a food processor, but since my food processor wasn’t large enough for this recipe, I made them with my stand mixer.

In a medium bowl, combine the pecans, brown sugar and cinnamon. Set aside.
In the bowl of your stand mixer, mix the flour, sugar, salt. Sprinkle the butter evenly over the flour mixture and using a pastry knife, combine until the butter is the size of oats. Remove 1/2 cup of the flour-butter mixture and stir it with a fork into the brown sugar mixture. Mix just enough to make a streusel topping. Remove 3/4 cup of the streusel into a small bowl, set aside. The remaining streusel will be used for topping the muffins.
Add the baking powder and baking soda to the  flour mixture in the mixing bowl and mix until just combined. Whisk together the sour cream, egg, and vanilla in a 1-cup glass measuring cup and add to the flour mixture. Mix together until the batter is just combined.. Add the remaining ¾ cup of the streusel to the flour mixture and fold to incorporate.
Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among 12 muffin cups. Sprinkle with a tablespoon of streusel on top of each muffin, pressing lightly so that the streusel sinks slightly into the batter.

Bake the muffins for about 18 minutes or until a toothpick inserted in the center of a muffin comes out with clean. Rotate the pans from front to back halfway through the baking time. Cool for 5 minutes. Serve warm.

Source: Brown Eyed Baker

Recipe swapped on: The Grocery Cart Challenge


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