Let's Dough This: Coffeecake Muffins
Look out Millionaire's Flapjack, Alli might have a new favorite recipe.
These Coffeecake Muffins were quick and relatively easy to make. Next time I make these, I'll try using gluten-free flour so I can have them on lazy Saturday mornings!
- 1/2 cup pecans
- 1/4 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 2 cups unbleached all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 8 tablespoons unsalted butter, softened and cut into 1/2 inch pieces
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- Food processor - I got this one from Amazon for $40
- Muffin tin
- 2 medium bowls
- Glass measuring cup
- Wire Rack
How to Make Coffeecake Muffins
Time: 40 minutes
- Adjust your oven rack to the middle position
- Preheat the oven to 350 degrees
- In the bowl of the food processor, add the nuts, brown sugar, and cinnamon. Pulse about 10 times or until the nuts are size of sesame seeds
- Scrape down the bottom and sides as you scrape the mixture into a bowl to set aside
- Put the food processor bowl back on and add the flour, sugar, and salt. Process until combine, about 5 pulses
- Sprinkle the butter over the flour and pulse about 8 times, or until the butter is the size of oats
- Remove 1/2 cup of the flour mixture and add it to the brown sugar mixture. Stir with a fork until combined. This is your streusel.
- Set aside 3/4 cup of the streusel for the batter
- Add the baking powder and baking soda to the flour mixture in the food processor and pulse about 5 times to combine
- In a measuring cup, whisk the sour cream, egg and vanilla.
- Add to the food processor and pulse until the batter is just moistened, about 5 pulses
- Add the streusel reserved for the batter to the batter
- Process until the batter looks crumbly, about 5 pulses
- Distribute the batter evenly between the 12 muffin cups
- Sprinkle roughly 1 tablespoon of the streusel over each muffin and press gently into the top of the muffin
- Bake muffins for about 18 minutes, rotating the pan halfway through, until a toothpick comes out with some crumbs on it
- Allow the muffins to cool in the tin on a wire rack for 2 minutes
- Loosen the muffins from the tins and gently transfer to the wire rack
- Let them cool for 5 more minutes before serving warm
Tips and Tricks
The only tip or trick I need or want to share is that you NEED to rotate the pan during baking. My oven bakes slightly unevenly and I forgot to rotate the pan, so a couple of the muffins were underdone when I took them out of the tin. Otherwise, this recipe was pretty foolproof!
These muffins tasted amazing! I highly recommend you giving this a try! The ingredients are simple and this recipe takes less than an hour, so it's perfect for an easy Saturday morning. If you give this a try, let me know in the comments below or use the hashtag #LetsDoughThis on Instagram and tag @TheLittlePinkBakery.