Coffeehouse Coffeecake Muffins

Coffeecake in muffin form - these buttery little "cakes" are perfect with a cup of coffee in the morning! Or afternoon!

I currently have a super picky 3 year old who is surviving solely on cheese and freeze-dried fruits. Occasionally, he will eat a cheese quesadilla or chicken or ham. If I'm really lucky, he'll eat pancakes or muffins. Mason LOVES these muffins and he ate most of the batch by himself this go-around. This recipe is not necessarily complicated, but you do move around some mixtures a little bit, so it's best to read the directions a couple times through before you start making it. The batter is also very thick, but don't worry, it's supposed to be that way. These muffins are buttery and full of lots of cinnamon sugar goodness with pecans all throughout them.

(Print)
What you need:

• 1/2 cup pecans, finely chopped
• 1/4 cup brown sugar
• 1 tsp. cinnamon
• 2 cups all purpose flour
• 1 cup sugar
• 1 tsp. salt
• 8 Tbsp. unsalted butter, cubed
• 2 Tbsp. unsalted butter, melted
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 cup sour cream
• 1 large egg
• 1 tsp. vanilla extract

Directions:

1. In a small bowl, stir together pecans, brown sugar, and cinnamon.
2. In a large bowl, stir together flour, sugar, and salt. 
3. Add 8 Tbsp. cubed butter to flour mixture and cut with a pastry blender until the butter resembles peas.
4. Remove 1 cup of the flour mixture and add to the pecan mixture; stir.
5. Then add 2 Tbsp. melted butter to pecan mixture and stir until combined.
6. Remove 3/4 cup of pecan mixture and set aside.
7. Add baking soda and baking powder to the rest of the flour mixture; stir.
8. In another small bowl, stir egg, sour cream, and vanilla together until well blended.
9. Add egg mixture to flour mixture and stir until just combined. Batter will be super thick.
10. Add 3/4 cup pecan mixture to the flour mixture and fold with a spatula until just combined.
11. Using a scoop, divide batter between 12 lined muffin cups in a muffin tin.
12. Top each muffin with reserved pecan mixture, gently pressing into batter.
13. Bake in a preheated 350 degree oven for 18 to 25 minutes or until a toothpick inserted into the middle comes out clean.
14. Remove from oven and let cool for 5 minutes in pan before remove to a wire rack to cool.

Recipe from Michelle's Tasty Creations

We love all sorts of muffins including these Double Blueberry Muffins! And who needs coffee with your muffin when you can have it IN your muffin - like with these Cinnamon Cappuccino Sour Cream Muffins from Natural Noshing.

------------------------------
don't miss a thing. follow fantastical on:
facebook | pinterest | bloglovin | instagram