Saturday, March 20, 2010

Cinnamon Coffee Cake Muff's:

My Mom's Favorite.

8 Tbsp. sugar
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 Tbsp. cinnamon
4 Tbsp. unsalted butter, cut into pieces and chilled
1/2 cup chopped pecans

Pulse 5 tablespoons sugar, brown sugar, flour, cinnamon and butter in food processor until just combined. Set aside 1/2 cup of this cinnamon mixture for muffin filling.
Add pecans and the last 3 tablespoons of sugar to food processor with remaining cinnamon mixture and pulse until nuts are coarsely ground. Transfer to bowl and set aside for streuseltopping.

2 large eggs, at room temperature
1 cup sour cream, at room temperature
1 tbsp vanilla extract
1 3/4 cups flour
1/2 cup white sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
5 tbsp butter, cut into chunks and softened

Preheat the oven to 375 degrees. Coat a muffin pan with cooking spray. Whisk together the eggs, sour cream and vanilla in bowl. Pulse flour, sugar, baking powder, baking soda, cinnamon, salt and butter in food processor until mixture is nice and crumbly. Transfer to large bowl. Using rubber spatula, gradually fold in egg mixture until just combined. Place 1 tablespoon batter in each muffin cup and top with 1 tablespoon cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.

Bake for 22-25 minutes or until muffins are light golden brown and toothpick inserted into center comes out clean. Let the muffins cool in the tin for awhile before moving them to a rack to finish cooling.