Cinnamon Crunch Muffins
Submitted by helen1
Tender sour cream muffins with a buttery cinnamon-pecan crunch folded inside and crumbled on top. Made with cake flour for an extra-soft crumb.
YIELD
2 servingsPREP
20 minCOOK
25 minREADY
45 minHalf muffin, half coffee cake, all crunch.
These sour cream muffins get their impossibly tender crumb from cake flour and a touch of nutmeg, while a brown sugar streusel loaded with chopped pecans and cinnamon does double duty: folded into the batter for pockets of sweetness and piled on top for that bakery-style crumble.
Every bite has a contrast of soft, pillowy muffin against buttery, crunchy topping.
They’re the kind of muffin that makes you skip the coffee shop drive-through.
Pro Tips
- Don’t overmix the batter once you combine the wet and dry ingredients. A few lumps are fine; overmixing makes muffins tough.
- Cut the butter into the crunch mix with a pastry blender until it looks like coarse sand. Big butter chunks won’t crisp up properly.
- Fill the muffin cups just over half full. These rise quite a bit and you want room for that generous crunch topping.
- Sift the cake flour before measuring for a lighter, more accurate cup.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, cream the butter, margarine, sugar.
Cream until light and fluffy.
Blend in the eggs.
In a bowl, combine sour cream and baking soda.
Set aside.
Sift cake flour, salt, baking powder and nutmeg together.
Add flour mixture and sour cream to butter mixture.
Do not over mix.
In a large bowl, combine crunch mix ingredients with a pastry blender.
Mix well.
Fold in ½ cup crunch mix with muffin mix.
Spoon into paper cup lined muffin tins.
Fill a little over half full.
Sprinkle remaining crunch mix over the top.
Bake for 25 minutes or until golden brown.
Comments
