Thursday, September 16, 2010

Cinnamon/ Sugar Muffins:

Makes 12

½ cup pecans
¼ cup dark brown sugar
1 tsp ground cinnamon
2 cups flour
1 cup granulated sugar
pinch of teaspoon salt
1 stick unsalted butter, cut into ½-inch pieces and softened
1½ tsp baking powder
½ tsp baking soda
¾ cup sour cream
1 large egg
1 teaspoon vanilla extract

Glaze :
1 cup confectioner’s sugar
2 tablespoons water

350* In processer, process the nuts, brown sugar, and cinnamon until the nuts are the size of seeds , then transfer the mixture to a medium bowl and set aside.

Return the bowl and metal blade to the food processor, add the flour, granulated sugar, and salt and process until combined, sprinkle the butter evenly over the flour mixture and process until the butter is the size of oats, about eight 1-second pulses.

Remove ½ cup of the flour-butter mixture and stir it with a fork into the reserved brown sugar mixture until combined to make the streusel. Set aside ¾ cup of the streusel for the muffin batter and the remaining portion for topping the muffins.

Add the baking powder and baking soda to the remaining flour mixture in the food processor bowl and process until combined, about five 1-second pulses. Whisk together the sour cream, egg, and vanilla in a 1-cup glass measuring cup and add to the flour mixture.

Process until the batter is just moistened. Add the remaining ¾ cup of the streusel to the flour mixture and process until the streusel is just distributed throughout the batter and it's crumbly.

Divide the batter among 12 muffin cups. Sprinkle with a scant tablespoon of streusel on top of each muffin, pressing lightly so that the streusel sinks slightly into the batter.

Bake the muffins until a toothpick inserted in the center of a muffin comes out with several crumbs clinging to it, about 18 minutes, rotating the pan from front to back halfway through the baking time. Avoid overbaking. Place the muffin tin on a wire rack and allow the muffins to cool in the tin for 2 minutes. Using the tip of a paring knife, loosen the muffins and gently transfer them from the tin to the wire rack. Cool for 5 minutes. Serve warm.

Glazing the muffins: place a sheet of parchment paper beneath the wire rack as the muffins cool. Whisk the confectioner’s sugar and water in a medium bowl until smooth. Spoon about 2 teaspoons glaze over each muffin, letting the glaze run down the sides of the muffins. Serve warm.