Sour Cream Coffee Cake Muffins

By ccavaletti

Ingredients

• 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

Details

Servings 24
Preparation time 20mins
Cooking time 52mins

Preparation

Step 1

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).

Nora Henshaw, Okemah, Oklahoma, Southern Living
NOVEMBER 2009