Sour Cream Coffee Cake Muffins

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 (adapted from myrecipes)

Streusel:

3 teaspoons butter, softened
1  cup packed brown sugar
1 cup chopped pecans
2-3 teaspoons cinnamon

Batter:

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

Glaze:

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!

Filed under: Breakfast/Brunch, Food and Recipes, Muffins, Biscuits, Scones Tagged: baking, breakfast, brunch, Butter, cinnamon, coffee cake, Egg (food), Flour, muffin, recipe, Sour cream, Sugar