My kids really wanted muffins for breakfast so I found a recipe for coffee cake muffins on a website called CookiePie. They looked really delicious and sounded like the perfect breakfast treat. The recipe was really easy to follow – the only change I made was to add a bit of cinnamon to the muffin mixture. They were quick to make with little clean-up. My kids and husband LOVED the muffins…I drooled and watched my family gobble them up while I ate my fiber cereal. I hate trying to eat healthy – UGH.
- 8 Tbsp. sugar
- 1/3 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1 tbsp cinnamon
- 4 tbsp unsalted butter, cut into pieces and chilled
- 1/2 cup chopped pecans
Pulse 5 tablespoons sugar, brown sugar, flour, cinnamon, and butter in a food processor until just combined. Set aside 1/2 cup of this cinnamon mixture for muffin filling.
Add pecans and the last 3 tablespoons of sugar to the food processor with the remaining cinnamon mixture and pulse until nuts are coarsely ground. Transfer to a bowl and set aside for streusel topping.
- 2 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 tbsp vanilla extract
- 1 3/4 cups flour
- 1/2 cup white sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 5 tbsp butter, cut into chunks, and softened
How to Make Coffeecake Muffins
Preheat the oven to 375 degrees. Coat a muffin pan with cooking spray.
Whisk together the eggs, sour cream, and vanilla in a bowl.
Pulse flour, sugar, baking powder, baking soda, cinnamon, salt, and butter in a food processor until the mixture is nice and crumbly. Transfer to a large bowl. Using a rubber spatula, gradually fold in egg mixture until just combined.
Place 1 tablespoon batter in each muffin cup and top with 1 tablespoon cinnamon filling. Using the back of a spoon, press cinnamon filling lightly into the batter, then top with the remaining batter. Sprinkle streusel topping evenly over batter.
Bake for 22-25 minutes or until muffins are light golden brown and toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a while before moving them to a rack to finish cooling. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Recipe and photographs by For the Love of Cooking
Original recipe from CookiePie