We finally finished our final anatomy exam a few days ago..yay! Now I finally have time to update you on these wonderful muffins without feeling the should-be-studying guilt. I am currently on a muffin-quest in seeking for a muffin recipe to resemble the muffins at Richtree. Richtree muffins are delicious, they are crunchy on top and just the right density for me. Most of the time, my muffins turn out cake-ish which is not the density I prefer. Finally I found a recipe that brings me closer to the perfect Richtree-muffin. These muffins are pretty amazing! Probably the best muffins I made so far (the first muffin I blogged about too).The density is definitely right and they also have a slight crunch on top, which is probably due to the brown sugar and pecan streusel. They also look pretty amazing too 😉

Happy Breakfast Everyone!

Cinnamon pecan coffee cake muffins (Adapted from NancyCreative)

Ingredients: 

For the streusel:
3 teaspoons butter, softened
1  cup packed brown sugar
1 cup chopped pecans
2-3 teaspoons cinnamon

For the batter:
1 cup granulated sugar
1/4 cup butter, softened
2 eggs
1 cup 14%-sour cream
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the glaze:
6 tablespoons powdered sugar
3 teaspoons orange juice or milk
additional chopped pecans for garnish

Directions:
Preheat oven to 375 degrees.
FOR STREUSEL, in small bowl, combine butter, brown sugar, chopped pecans, and cinnamon; set aside.

FOR BATTER, place granulated sugar and softened butter in large bowl; mix until well-blended. Add eggs or egg substitute and blend well. Beat in sour cream, milk, and vanilla.

Combine flour, baking powder, baking soda, and salt in another large bowl, stirring well with a whisk. Make a well in center of mixture and add sour cream mixture. Stir just until combined.

Place 6 jumbo paper muffin liners in a jumbo muffin pan or 12 regular-size liners in a standard muffin pan. Fill cups half full with batter. Sprinkle batter evenly with some of the streusel mixture (don’t use any more than half of the streusel; you’ll need the rest for the topping). Top muffins with remaining batter, then sprinkle with more streusel. Bake at 375 degrees for 22-25 minutes for jumbo muffins and 12-15 minutes for regular-size muffins, or until a wooden toothpick inserted in center comes out clean. Let muffins cool a few minutes, then place on a wire rack. Cool 10 more minutes.

FOR GLAZE, combine powdered sugar and orange juice/milk in a small bowl, stirring until smooth. Drizzle glaze over muffins, and sprinkle with additional chopped pecans, if desired.

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