I gave this recipe its name because the resulting muffins remind me so much of a good coffee cake. Delicious golden cake, with a swirl of cinnamon and pecans throughout, and a cinnamon pecan streusel topping. They’re rich and a little pricey to make because of the pecans, but oh so worth it for a special occasion. This recipe makes about 15 muffins.
INGREDIENTS
Filling:
1 cup of pecans, chopped fine
1/4 cup melted butter
1/4 cup white sugar
1/3 cup brown sugar
1 heaping teaspoon cinnamon
Combine and set aside
Muffin
3 cups flour
1 1/2 Tablespoons baking powder
1/2 teaspoon salt
1 cup sugar
2 eggs
1 cup sour cream
3/4 cup milk
1/2 cup (1 stick) melted butter
DIRECTIONS
Preheat oven to 375 degrees
Mix flour, baking powder, salt and sugar together in a large bowl and make a well in the center.
Beat eggs with milk and sour cream. Mix in melted butter. Pour into the well in the dry ingredients and fold together just until moistened.
Grease muffin tins generously. Fill each muffin tin about 1/3 full of batter. Top with a generous teaspoon of the pecan mixture. Spoon more batter over top until muffin tins are 3/4 full. Sprinkle another generous teaspoon of pecan mixture over top. Bake for about 15 to 20 minutes or until top is golden brown and springs back when touched.
Allow to cool for five minutes before trying to remove from muffin pans.
Bet you can’t eat just one!!
The White Oak Inn
http://www.whiteoakinn.com
Yvonne Martin
Bed and Breakfast Foodie
I made these muffins for breakfast saturday morning, they were delicious – tasted just like a coffee cake. I even made the batter the night before and put them together in the morning. They came out great!!! Hope to meet the Ladies at the Mid-Atlantic Innkeeper Conference in Williamsburg, VA in March. Maria, Aspiring Innkeeper.
Thanks Maria. Glad you liked them. We quite often make our muffin batters the evening before so that it saves us time and mess in the kitchen on busy mornings.
Yvonne