Sour Cream Coffee Cake Muffins Bake 375 20 minutes makes 12 Ingredients Topping/Filling 1/2 cup finely chopped pecans 1/2 brown sugar Batter 1/2 cup butter softened 1 cup sour cream 1/2 cup sugar 2 eggs 2 cups flour sifted 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla Mix pecans and brown sugar together in a small bowl set aside. In a large mixing bowl on medium speed cream together butter and sugar. Next add to that mixture the sour cream, eggs and vanilla mixing together until completely incorporated on medium speed. In another medium sized bowl ,Sift together flour, baking soda, baking powder and salt. Then slowly add dry ingredients to the other mixture until completely incorporated mixing on low speed changing to medium speed when all the dry ingredients are completely incorporated. Mix about an additional 2 more minutes. In either greased or papered muffin tins add batter into muffin cups about 3/4 of the way full. Then add 1 heaping teaspoon of the pecans and brown sugar mixture ontop of batter in each cup. Next, Swirl the brown sugar mixture with a knife into batter. Then top each muffin cup with the remaining batter and then with the remaining brown sugar and pecans. Muffin cups will be completely full. Bake at 375 for 20 minutes. Remove immediately from pan to cool. May be served warm. This was a very easy recipe to prepare. I made theses for breakfast today and my boys all thought they were very good. I served them warm. Overall I would make these again.
Posted on: Sun, 11 Jan 2015 16:41:57 +0000