Tuesday, May 25, 2010

Coffeecake Muffins

The name definitely says it all and these DON'T disappoint! I found these muffins at The Brown Eyed Baker. Great food blog! So the next time you NEED muffins, (I tend to NEED them at least once a week) this is your recipe!
Coffeecake Muffins
1/2 cup pecans
1/4 cup dark brown sugar
1 t ground cinnamon
2 cups flour
1 cup sugar
1/2 t salt
1 stick butter, softened and cut into pieces
1 1/2 t baking powder
1/2 t baking soda
3/4 cup sour cream or plain yogurt
1 egg
1 t vanilla

For the Glaze
1 cup powdered sugar
2 T water

Preheat oven to 350. Grease muffin pan. Chop nuts until they are the size of sesame seeds, add brown sugar and cinnamon and mix. Set aside. Mix together the flour, sugar, and salt. Add the butter and cut into flour mixture until the butter is the size of oats. Remove 1/2 cup of this mixture and stir it into brown sugar mixture to make the streusel. Set aside 3/4 cup of the streusel mixture for the batter. (The rest of the streusel mixture will be your topping)
Add the Baking powder and baking soda to the remaining FLOUR mixture and stir. Next add the sour cream, egg and vanilla. Stir until just moistened. Add the 3/4 cup of reserved streusel mixture and stir until evenly distributed. Divide the batter evenly between the muffin cups. Sprinkle each muffin with about 1 tablespoon of topping, lightly press the topping into the muffin. Bake at 350 for about 18 minutes or until a toothpick, inserted, comes out clean. Let them cool for about 5 minutes and then remove from pan. Mix powdered sugar with water until smooth for the glaze and drizzle over the top of warm muffins. Serve immediately! This will make about 12 muffins.

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  1. Yes! a new muffin recipe, just what I need. Avrielle is a poppy seed muffin addict. Thank you Kadie!

  2. These were so delicious. I took them for breakfast for our Sunday School class. They were a hit. I did want to say that the recipe doesn't say how many muffins that the recipe makes- I think 12 is about right, but the first time I did stretch it to 15. They are best served warm out of the oven, but still good even after they've cooled.

  3. Okay so I just made these today, and they were amazing! Its such an easy recipe, and tastes delish and gourmet! Thanks for posting this... I will make these regularly!


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