Coffeecake Muffins Recipe

Name: Coffeecake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Streusel; 8 tablespoons granulated sugar; 1/3 cup packed light brown sugar; 1/3 cup all-purpose flour; 1 tablespoon ground cinnamon; 4 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled; 1/2 cup pecans; For the muffins; 2 large eggs; 1 cup sour cream; 1 1/2 teaspoons vanilla extract; 1 3/4 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 5 tablespoons unsalted butter, cut into chunks and softened

Servings: persons

For the Streusel
8 tablespoons granulated sugar
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 tablespoon ground cinnamon
4 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled
1/2 cup pecans
For the muffins
2 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into chunks and softened

1
For the Streusel: Pulse 5 TBSP of granulated sugar, brown sugar, flour, cinnamon and butter in a food processor until just combined. Reserve 3/4 cup sugar mixture for cinnamon filling.
2
Add pecans and remaining granulated sugar to food processor with remaining sugar mixture and pulse until nuts are coarsely ground. Transfer to a bowl and set aside for streusel topping. Do not wash food processor yet.
3
For the muffins: Adjust oven rack to middle position and heat oven to 375u00b0F Grease muffin tin with cooking spray and line with paper liners.
4
Whisk eggs, sour cream, and vanilla in bowl. Pulse flour, sugar baking powder, salt and butter in food processor until mixture resembles wet sand. Transfer to large bowl.
5
Using a rubber spatula, gradually fold in egg mixture until just combined. Place 1 TBSP of batter in each muffin cup and top with 1 TBSP of cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.
6
Bake until muffins are light golden brown brown and tooth pick inserted into center comes out with a few dry crumbs (about 22-28 minutes) Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.

1036

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the Streusel, 8 tablespoons granulated sugar, 1/3 cup packed light brown sugar, 1/3 cup all-purpose flour, and more.

Yes, Coffeecake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coffeecake Muffins

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