Coffeecake Muffins

I've been trying to lay off the sugar & flour. 

Scouts honor.

But...sometimes...well...you just need a little something.

Truth be told, I love to bake.   I often get the urge to bake and honestly, I think it's an urge to bake for the sheer joy of baking.    Don't get me wrong,  I love to eat sweets, but I think I love to bake sweets even more.  Does that make sense?

 

This recipe comes from Cook's Country magazine.

I know it looks like a long recipe, but don't let that scare you.  Using a food processor, this comes together easily. 

 

  

Coffeecake Muffins

 

 

Struesel:

8 tablespoons granulated sugar

1/3 cup packed brown sugar

1/3 cup flour

1 tablespoon gound cinnamon

4 tablespoons butter, cut into 1/2 inch pieces and chilled

½ cup pecans

 

Muffins:

2 large eggs

1 cup sour cream

1½ teaspoons vanilla extract

1¾ cups flour

½ cup sugar

1 tablespoon baking powder

¼ teaspoon salt

5 tablespoons butter, cut into chunks and softened

 

For the struesel:  Pulse 5 tablespoons sugar, brown sugar, flour, cinnamon and butter in food processor until just combined.  Reserve ¾ cup of this sugar mixture for cinnamon filling.  Add pecans and remaining 3 tablespoons sugar to food processor with remaining sugar mixture and pulse until pecans are coursely ground.  Transfer to bowl and set aside for struesel topping.  Do not wash food processor.

 

For the muffins:  Adjust oven rack to middle position and heat oven to 375°.  Grease muffin tin with cooking spray and line with paper liners.  (It is suggested you use paper liners so the cinammon filling does not stick to the pan.)  Whisk eggs, sour cream and vanilla in a bowl.  Pulse flour, sugar, baking powder, salt and butter in food processor until mixture resembles wet sand.  Transfer to large bowl.  Using rubber spatula, gradually fold in egg mixture until just combined.  Place 1 tablespoon of batter in each muffin cup and top with 1 tablespoon of cinnamon filling.  Using back of spoon, press cinammon filling lightly into batter, then top with remaining batter.   Sprinkle struesel topping evenly over batter.

 

Bake until muffins are light golden brown and toothpick inserted in center comes out with a few dry crumbs attached, 22 to 28 minutes.  Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.  Serve. 

 

Yield:  12 muffins.

Muffins will keep in an air tight container at room temperature for up to 3 days.



Now grab a cup of coffee (or tea) and enjoy!