Coffee Cake Muffins
Ingredients
- ¾ cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2½ cups plus ½ cup all-purpose flour, divided
- 2 tsp baking powder
- 1 tsp baking soda
- 3 tsp ground cinnamon, divided
- ¼ tsp salt
- 1 cup milk
- 1 cup sour cream
- ¾ cup packed brown sugar
- ¾ cup cold butter, cut into cubes
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Beat softened butter and granulated sugar in a large bowl at medium speed with an electric mixer until fluffy. Beat in eggs, one at a time, until blended.
- Whisk together 2½ cups flour, baking powder, baking soda, 1 tsp cinnamon, and salt in a bowl. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until blended after each addition. Stir in sour cream.
- Spoon half of batter into 24 paper-lined cups of 2 (12-cup) muffin pans .
- Combine brown sugar, ½ cup flour, and 2 tsp cinnamon in a small bowl. Cut in cold butter until crumbly. Stir in nuts. Spoon half of crumble mixture over batter.
- Spoon remaining batter over crumble mixture; sprinkle with remaining crumble mixture. Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
564
|
564
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 6 | 6 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 372 | 372 |
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