5 TBS. unsalted butter, cut into chunks & softened
Instructions
FOR THE STREUSEL- Pulse 5 TBS. sugar, brown sugar, flour,
cinnamon, and butter in food processor until just combined.
Reserve 3/4 cup sugar mixture for cinnamon filling. Add pecans
and remaining sugar to food processor with remaining sugar mixture
and pulse until nuts are coarsely ground. Transfer to bowl and
set aside for streusel topping. Do not wash food processor.
FOR THE MUFFINS- Adjust oven rack to middle position and heat oven
to 375 degrees. Grease muffin tin with cookie spray and line with
paper liners. Whisk eggs, sour cream, and vanilla in 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 TBS. batter in each muffin cup and top with 1 TBS.
cinnamon filling. Using back of spoon, press cinnamon filling
lightly into batter, then top with remaining batter. Sprinkle
streusel topping evenly over batter.
Bake until muffins are light golden brown and toothpick inserted into
center comes out with a few dry crumbs attched, 22 to 28 minutes.
Cool muffins in tin for 30 minutes, then carefully transfer to rack
to cool. Serve.
Sprinkling streusel topping is easier if you have a round 2-3/4 inch
cookie cutter to put over well, then sprinkle streusel inside cutter,
then remove.
Serving
Suggestions
The muffins will keep in airtight container at room temperature for up to 3 days.
Originally Submitted
1/10/2008
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