Coffeecake Muffins
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1111
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).