Coffeecake Muffins
Source of Recipe
Cook's Country, Aug/Sept 07
Recipe Introduction
You use part of the streusel mixture as a filling also. They are really good but quite sweet.
List of Ingredients
Topping and Filling:
8 Tbsp. sugar -- divided
1/3 cup packed light brown sugar
1/3 cup flour
1 Tbsp. cinnamon
4 Tbsp. unsalted butter -- chilled, cut into small pieces
1/2 cup pecans
Muffins:
2 large eggs
1 cup sour cream
2 tsp. vanilla extract
1 3/4 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
5 Tbsp. unsalted butter -- softenedRecipe
1. Make topping: Pulse 5 Tbsp. sugar, brown sugar, flour, cinnamon and butter in food processor until combined. Reserve 3/4 cup mixture (for filling). Add pecans and remaining sugar to processor and pulse until nuts are coarsely ground. Transfer to bowl and set aside. Do not wash processor.
2. Preheat oven to 375 degrees F and place a rack in center of oven. Line muffin tins with cupcake liners and spray w/Pam. Whisk eggs, sour cream and vanilla in a bowl. In the food processor, pulse flour, sugar, baking powder salt and butter until mixture resembles wet sand. Transfer to large bowl. Using a rubber spatula, gently fold in egg mixture until just combined. Place about 1 Tbsp. batter in each cup and top with 1 Tbsp. cinnamon filling. Using back of spoon, gently press filling into batter, then top with remaining batter. Sprinkle topping over batter.
3. Bake until muffins are light golden brown and a toothpick inserted into a muffin comes out with a few dry crumbs attached, 22 to 28 minutes. Cool muffins on a wire rack in muffin tin for 30 minutes, then remove and place muffins directly on rack to cool completely. (Muffins will keep in an airtight container at room temperature for up to 3 days. Or put them in a ziplock bag in the fridge and microwave for a few seconds to warm up just before eating.)
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