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Sour Cream Coffee Cake Muffins




Source of Recipe


Southern Living, 11/09






List of Ingredients



• 1 cup butter, softened
  
• 2 cups sugar
  
• 2 large eggs
  
• 1 cup sour cream
  
• 1/2 tsp vanilla extract
  
• 2 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• 1/8 tsp baking soda
  
• 24 paper baking cups
  
• 1 cup pecan halves, finely chopped
  
• 1/4 cup sugar
  
• 1 1/2 tsp ground cinnamon
  






Instructions



1. Preheat oven to 350. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 2 cups sugar, beating 2 to 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and vanilla, beating until blended.
   
2. Whisk together flour and next 3 ingredients; gradually stir into butter mixture. (Batter will be thick).
   
3. Place baking cups in muffin pans. Spoon batter into cups, filling two-thirds full.
   
4. Stir together pecans, 1/4 cup sugar, and cinnamon. Sprinkle pecan mixture over batter.
   
5. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks (about 12 to 15 minutes).
   






Final Comments


Makes 24 muffins