This recipe gives you the best of both worlds…the yummy taste of a moist cinnamon streusel-topped coffee cake, drizzled with glaze and sprinkled with chopped pecans…all in an easy-to-eat muffin! It’s the perfect thing for breakfast or brunch (with a hot cup of coffee, of course). If you’re not a morning person, it makes getting out of bed a little easier knowing you have a delicious muffin to look forward to! 🙂 I found the recipe at myrecipes.com and made a few changes to it. This recipe makes 6 jumbo muffins or 12 regular-size muffins.
SOUR CREAM COFFEE CAKE MUFFINS by NancyCreative, adapted from myrecipes.com
Makes 6 jumbo or 12 regular-size muffins
- 3 teaspoons butter, softened
- 1 cup packed brown sugar
- 1 cup chopped pecans
- 2-3 teaspoons cinnamon
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 eggs (or 1/2 cup egg substitute)
- 1 cup sour cream (regular or light)
- 2 tablespoons milk or half and half
- 1 teaspoon vanilla
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons powdered sugar
- 3 teaspoons orange juice
- additional chopped pecans for garnish
Preheat oven to 375 degrees.
FOR STREUSEL, in small bowl, combine butter, brown sugar, chopped pecans, and cinnamon; set aside.
FOR BATTER, place granulated sugar and softened butter in large bowl; mix until well-blended. Add eggs or egg substitute and blend well. Beat in sour cream, milk, and vanilla.
Combine flour, baking powder, baking soda, and salt in another large bowl, stirring well with a whisk. Make a well in center of mixture and add sour cream mixture. Stir just until combined.
Place 6 jumbo paper muffin liners in a jumbo muffin pan or 12 regular-size liners in a standard muffin pan. Fill cups half full with batter. Sprinkle batter evenly with some of the streusel mixture (don’t use any more than half of the streusel; you’ll need the rest for the topping). Top muffins with remaining batter, then sprinkle with more streusel. Bake at 375 degrees for 22-25 minutes for jumbo muffins and 12-15 minutes for regular-size muffins, or until a wooden toothpick inserted in center comes out clean. Let muffins cool a few minutes, then place on a wire rack. Cool 10 more minutes.
FOR GLAZE, combine powdered sugar and orange juice in a small bowl, stirring until smooth. Drizzle glaze over muffins, and sprinkle with additional chopped pecans, if desired.
Then grab a cup of coffee and enjoy one of your muffins! 🙂