Sour Cream Coffee Cake Muffins

Name: Sour Cream Coffee Cake Muffins
Yield: 18
Ingredients: 1 3/4 c all-purpose flour; 1 c pecan; 1 c packed dark brown sugar; 3 Tbsp stick plus unsalted butter, softened; 1 tsp baking powder; 1 c granulated sugar; 3 large egg; 1 c sour cream; 1 1/2 tsp ground cinnamon; 1/2 tsp baking soda; 1/2 tsp kosher salt; 1 1/2 tsp pure vanilla extract

0 mins

Total time

18

Serving

12

Ingredients

Enable cook mode

Ingredients

1³⁄₄

call-purpose flour

cpecan

cpacked dark brown sugar

Tbspstick plus unsalted butter, softened

tspbaking powder

cgranulated sugar

large egg

csour cream

1¹⁄₂

tspground cinnamon

¹⁄₂

tspbaking soda

¹⁄₂

tspkosher salt

1¹⁄₂

tsppure vanilla extract

Directions

Step 1

Preheat the oven to 400° and line 18 muffin cups with paper or foil liners. Spread the pecans in a pie plate and toast in the oven until fragrant and lightly browned, about 8 minutes. Let cool completely.

Step 2

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

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