Coffee Cake Muffins

Now for those of you who aren’t used to the idea of sour cream in your baked goods, this is a MUST TRY recipe for you. The creaminess of the sour cream, mixed with the delectable taste of American coffee cake, makes this breakfast muffin the best reason to get out of bed in the morning.

Makes: 18 servings || Takes: 1 Hour and 15 Minutes

Ingredients

1 cup pecans

1 cup packed dark brown sugar

1 1/2 tsp ground cinnamon

1 stick and 2 Tbsp unsalted butter, softened

1 3/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 cup granulated sugar

3 large eggs

1 cup sour cream

1 1/2 teaspoons pure vanilla extract

Instructions

Preheat the oven to 400° and line 18 muffin cups with paper or foil liners.

Spread the pecans in a pie plate or baking sheet and toast in the oven until you can smell their sweet aroma . . . and until they’re lightly browned (about 8 minutes). Set aside to cool completely.

Using a food processor, combine the pecans with the brown sugar, cinnamon and 4 Tbsp. of the butter. Pulse until the pecans are finely ground and the crumb topping resembles wet sand.

In a medium bowl, whisk the flour with the baking powder, baking soda and salt.

In a large bowl, using a hand mixer, beat the remaining 6 tablespoons of butter with the granulated sugar at medium speed until fluffy (1 to 2 minutes).

Beat 
in the eggs—1 at a time—until incorporated, then beat in the sour cream, vanilla and 2 Tbsp. of water.

Slowly add the dry ingredients to the mix, while still beating with hand mixer.

Spoon 1/2 of the batter into the prepared muffin cups and sprinkle with 1/3 of the crumb topping.

Top with the remaining batter and sprinkle the remaining crumb topping evenly over each muffin.

Bake for about 25 minutes, until the tops are browned and a toothpick inserted in the centre comes out clean (check a front, back and middle one to ensure even baking).

Transfer the muffins to a cooling rack for 10 minutes.

Serve warm or at room temperature.

*You can store the muffins in an air-tight container for up to 2 days, or freeze them right away for prolonged use*

Source: foodandwine.com