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. And 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! 🙂
Sour Cream Coffee Cake Muffins
COFFEE CAKE MUFFINS by NancyC
Makes 6 jumbo or 12 regular-size muffins
3 teaspoons butter, softened
1 cup packed brown sugar
1 cup chopped pecans
2 to 2 1/2 teaspoons cinnamon
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 cup sour cream (regular or light)
2 tablespoons milk or Half & Half (light cream)
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose unbleached 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˚F.
FOR STREUSEL, in small bowl, combine butter, brown sugar, chopped pecans, and cinnamon; set aside.
FOR BATTER, in large bowl, mix granulated sugar and softened butter; mix until well-blended. Add eggs and blend well. Then mix in sour cream, milk (or Half & Half), and vanilla; set aside.
In another larger bowl, combine flour, baking powder, baking soda, and salt, stirring well. Make a well in center of mixture and add sugar/butter/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˚F for 22 to 25 minutes for jumbo muffins and 12 to 15 minutes for regular-size muffins, or until a wooden toothpick inserted in centers comes out clean. Let muffins cool a few minutes, then place on a wire rack. Let cool for 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.
Recipe from NancyC | nancy-c.com
Be sure to enjoy this muffin with a hot cup of coffee (or tea or cocoa)! What kinds of muffins do you like to enjoy in the morning?