Sour Cream Coffeecake Muffins Recipe

Name: Sour Cream Coffeecake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup packed dark brown sugar; 1/4 cup chopped pecans; 1 1/2 teaspoons ground cinnamon; 1 cup granulated sugar; 1/4 cup butter, softened; 1/2 cup egg substitute; 1 cup reduced-fat sour cream; 2 tablespoons water; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour (about 7 3/4 ounces); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; Cooking spray; 6 tablespoons powdered sugar; 3 teaspoons fresh orange juice; Dash of salt

Servings: persons

1/2 cup packed dark brown sugar
1/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
1 cup granulated sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 cup reduced-fat sour cream
2 tablespoons water
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
6 tablespoons powdered sugar
3 teaspoons fresh orange juice
Dash of salt

1
Preheat oven to 400u00b0.
2
Combine first 3 ingredients; set aside.
3
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water, and vanilla.
4
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until combined.
5
Place 3 tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.
6
Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.
7
Combine powdered sugar, juice, and dash of salt in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins.

895

kcal

Calories

Fat

146

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 17 ingredients. The key ingredients include: 1/2 cup packed dark brown sugar, 1/4 cup chopped pecans, 1 1/2 teaspoons ground cinnamon, 1 cup granulated sugar, and more.

Yes, Sour Cream 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.

Sour Cream Coffeecake Muffins

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