Monday, September 6, 2010

0 Sour Cream Coffee Cake Muffins

My sweet brother, Parker, is moving to Houston and is going to stay with us for a couple days . . . soooo of course I have baked goods waiting on him! I tried this new recipe this morning and my dad and Nate said that these muffins were the best they have EVER had! :-) We can't wait to see you, Parker!
  • 1  cup  butter, softened
  • 2  cups  sugar
  • 2  large eggs
  • 1  cup  sour cream
  • 1/2  teaspoon  vanilla extract
  • 2  cups  all-purpose flour
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  baking soda
  • 24  paper baking cups
  • 1  cup  pecan halves, finely chopped
  • 1/4  cup  sugar
  • 1 1/2  teaspoons  ground cinnamon
1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 2 cups sugar, beating 2 to 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and vanilla, beating until blended.
2. Whisk together flour and next 3 ingredients; gradually stir into butter mixture. (Batter will be thick.)
3. Place baking cups in muffin pans. Spoon batter into cups, filling two-thirds full.
4. Stir together pecans, 1/4 cup sugar, and cinnamon. Sprinkle pecan mixture over batter.
5. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks (about 12 to 15 minutes).
Southern Living 
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