Coffeehouse Coffeecake Muffins
What you need:
- 1/2 cup pecans, finely chopped
- 1/4 cup brown sugar
- 1 tsp. cinnamon
- 2 cups all purpose flour
- 1 cup sugar
- 1 tsp. salt
- 8 Tbsp. unsalted butter, cubed
- 2 Tbsp. unsalted butter, melted
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 cup sour cream
- 1 large egg
- 1 tsp. vanilla extract
Directions:
- In a small bowl, stir together pecans, brown sugar, and cinnamon.
- In a large bowl, stir together flour, sugar, and salt.
- Add 8 Tbsp. cubed butter to flour mixture and cut with a pastry blender until the butter resembles peas.
- Remove 1 cup of the flour mixture and add to the pecan mixture; stir.
- Then add 2 Tbsp. melted butter to pecan mixture and stir until combined.
- Remove 3/4 cup of pecan mixture and set aside.
- Add baking soda and baking powder to the rest of the flour mixture; stir.
- In another small bowl, stir egg, sour cream, and vanilla together until well blended.
- Add egg mixture to flour mixture and stir until just combined. Batter will be super thick.
- Add 3/4 cup pecan mixture to the flour mixture and fold with a spatula until just combined.
- Using a scoop, divide batter between 12 lined muffin cups in a muffin tin.
- Top each muffin with reserved pecan mixture, gently pressing into batter.
- Bake in a preheated 350 degree oven for 18 to 25 minutes or until a toothpick inserted into the middle comes out clean.
- Remove from oven and let cool for 5 minutes in pan before remove to a wire rack to cool.
Recipe from Michelle's Tasty Creations
Posted on Fantastical Sharing of Recipes