PECAN COFFEE CAKE MUFFIN

By Bug7

Muffin

Ingredients

• For the struesel topping:
• 1/3 cup sugar
• 1/2 cup brown sugar, packed
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1 cup flour
• 1/2 cup butter, cold and cubed
• 3 tablespoon water, ice cold
• 1/2 cup chopped pecans
• Muffins:
• 1-1/4 cups flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 3/4 cup whole milk
• 1 teaspoon vanilla
• 1/2 stick butter, melted

Preparation

Step 1

For streusel topping:

In large bowl, whisk together sugar, brown sugar, cinnamon, salt and flour. Add cold butter and cut into flour with pastry blender or two forks. Blend until mixture is grainy with small pea-sized. Stir in chopped pecans. Cover and refrigerate streusel.





Preheat oven to 375. Line muffin tin with tulip style uffin cups.





In mixing bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.

In a large bowl combine sugar and eggs and milk, vanilla. Stir in dry ingredients and stir until combined. Add melted butter and stir again until slightly lumpy batter is achieved.

Fill each paper liner with a level 1/4 cup of muffin batter. Top batter with 2 tablespoon struesel filling.

Bake muffins for 18-23 minutes or until toothpick inserted comes out clean.

Serve muffins warm with extra butter