The finale in my series of muffins made for our local homeless shelter organization. I love muffins but I've got to tell you, I'm ready for some VARIETY around here! Unfortunately I haven't been home much in the last few weeks so I haven't gotten to make anything fantastic in a while. But soon, friends. Soon and very soon!
These muffins were, as you can expect, amazing. Unfortunately (for me) I didn't have the time to make the icing that is supposed to go on the tops of these heaven-sent little morsels but you can find the icing recipe here with the original recipe source, Brown Eyed Baker. I'm anxious to make these again, and this time do them right: with icing!
Coffee Cake Muffins
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yields 12 muffins
For the muffins
½ cup pecans
¼ cup dark brown sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces and softened
1½ teaspoons baking powder
½ teaspoon baking soda
¾ cup sour cream
1 large egg
1 teaspoon vanilla extract
for the glaze
1 cup confectioner’s sugar
2 tablespoons water
Preheat the oven to 350°. Prepare a 12 cup muffin pan by lightly oiling and set aside.
Place the nuts, brown sugar and cinnamon in a food processor. Pulse until the nuts are the size of sesame seeds. Scoop the mixture into a bowl and set aside.
Place the flour, granulated sugar and salt in the food processor and again pulse until combined. Sprinkle the butter into the food processor, on top of the flour mix, and puree again for about 8-10 seconds, or until the butter is the size of oats. Remove ½ cup of this mix and blend it with the brown sugar & nuts with a fork to make the streusel.
Separate ¾ cup of the streusel mixture and set aside to add to the muffin batter later.
Add in baking powder and baking soda to the flour mixture in the food process or and pulse until combined, about 5 seconds.
In a small bowl, whisk together the sour cream, egg and vanilla. Gradually mix in with the flour ingredients until just blended. Add in the remaining ¾ cup of the streusel mixture until combined and the batter is slightly crumbly.
Scoop the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with struesel topping and press down lightly so that the streusel sticks.
Bake for about 18 minutes, rotating the pan half way through. They are done when a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from muffin pan.
Source: Brown Eyed Baker