Coffeehouse Coffee Cake Muffins
Ingredients
- 1/2 cup finely chopped pecans
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 10 tablespoons butter, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and grease or line 12 muffin cups. Combine pecans, brown sugar and cinnamon in a small bowl, set aside.
- In a large bowl combine flour, sugar and salt. Just give it a little stir with your spoon or spatula.
- Take 8 tablespoons of your butter, slice into small pieces and drop into flour. Using pastry blender, mix butter into the flour until butter is small and crumbly. It only takes a minute or two.
- Remove 1 cup of flour mixture and add it to brown sugar mixture
- Stir with a fork to blend and add in remaining 2 tablespoons of butter, you can melt the butter or just soften it in the microwave (this is what I did) creating a nice crumb streusel topping. Remove 3/4 cup of streusel and set aside.
- Add baking powder and baking soda to remaining flour mixture.
- Combine egg, sour cream and vanilla till well blended and creamy. I did this in the 2 cup measuring cup I used to measure my sour cream. Less dishes to wash up.
- Add sour cream mixture to flour mixture and stir just till all combined and moist. Batter will look lumpy. Sometimes lumps are good. This is one of those times.
- Now add the 3/4 cup of streusel topping to your batter, just fold it in so it's evenly distributed.
- Spoon batter evenly into muffin tins.
- Now start topping with the streusel. You'll need to press the streusel into the batter a bit to keep it all in.
- Place in oven and bake for 18-25 minutes. Start checking at 18 minutes by inserting a toothpick, the only thing that should be on the toothpick might me some of the crumb topping. Mine took about 22 minutes.
- Remove from oven and let cool for 5 minutes before removing to wire racks.
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