Coffeecake Muffins

Name: 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; 5 tablespoons unsalted butter, cut into chunks and softened

16 ingredients

6 steps

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
5 tablespoons unsalted butter, cut into chunks and softened

Directions

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.