Sour Cream Coffee Cake Muffins
If there’s one thing I wish I baked more often, it’s muffins. How much nicer is it to have a homemade muffin for breakfast instead of the usual breakfast fare? I am not known for being a morning person, which most likely explains the few and far between muffin recipes on BoB.
These muffins may have the lightest and most delicate texture of any muffin I’ve ever made. They have a cake-like consistency that is so much nicer than most muffins or coffee cakes. Muffins can tend to be dry and generally unappealing once you get past the wrapper. These little gems, however, are not in the least bit dry. They are light and moist and just plain delicious.
I sent a dozen or so of these muffins to Quinn’s co-workers, and they didn’t last long. Someone sent word that these are everything a muffin should be. I couldn’t agree more.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1/2 teaspoon vanilla extract
- 1/4 cup packed brown sugar
- 1 cup finely chopped pecans
- 1 & 1/2 teaspoons ground cinnamon
To make the muffins:
Preheat oven to 350°. Line standard-sized muffin tins with 24 paper liners.
Whisk together flour, baking powder, salt, and baking soda. Set aside.
Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar and mix well. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and vanilla. Beat until blended.
Gradually add flour mixture. Mix until just blended. The batter will be thick.
Spoon muffin batter into cups, filling about 2/3-full.
To make the topping:
Mix all ingredients together in a small bowl. Sprinkle over muffin batter in muffin tins.
Bake muffins for 25-30 minutes, or until a wooden pick inserted in the center comes out clean.
Remove from pans and cool completely on wire racks.
Recipe adapted from an unlabeled clipping buried deep in my “to-bake” stack.