Sour Cream Coffee Cake Muffins

By Joan_Z

Ingredients

• 1 cup Butter - softened
• 2 cups Sugar
• 2 large Eggs
• 1 cup Sour cream
• 1/2 tsp. Vanilla extract
• 2 cups All-purpose flour
• 1 tsp. Salt
• 1 tsp. Baking powder
• 1/8 tsp. Baking soda
• 24 paper baking cups
• 1 cup Pecan halves - finely chopped
• 1/4 cup Sugar
• 1 1/2 tsp. Ground Cinnamon

Details

Servings 24
Cooking time 20mins

Preparation

Step 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 2-3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and vanilla, beating until blended.

Whisk together flour, baking powder, salt and baking soda. Gradually stir into butter mixture (batter will be thick).

Place baking cups in muffin pans. Spoon batter into cups, filling 2/3 full.

Stir together pecans, 1/4 cup sugar, and cinnamon. Sprinkle pecan mixture over batter.

Bake at 350 for 20-25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cook completely on wire racks (12-15 minutes)