Coffee Cake Muffins

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• 8 tablespoons granulated sugar
• 1/3 cup light brown sugar, packed
• 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
• 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

Recipe

• 1 for the streusel: pulse 5 tablespoons granulated sugar, brown sugar, flour, cinnamon, and butter in food processor until just combined. reserve 3/4 cup sugar mixture for cinnamon filling. add pecans and remaining granulated sugar to food processor with remaining sugar mixture and pulse until nuts are coarsely ground. transfer to bowl and set aside for streusel topping. do not wash food processor.
• 2 for the muffins: adjust oven rack to middle position and heat oven to 375 degrees. grease muffin tin with cooking spray and line with paper liners. 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. using 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 back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. sprinkle streusel topping evenly over batter.
• 3 bake until muffins are light golden brown and toothpick inserted into center comes out with a few dry crumbs attached, 22 to 28 minutes. cool muffins in tin for 30 minutes, then carefully transfer to rack to cool. serve. (the muffins will keep in airtight container at room temperature for up to 3 days.).