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Friday, May 14, 2010

Sour Cream Coffeecake Muffins

I found this recipe while searching the Cooking Light website.  My mom and grandparents were coming for a weekend visit and I wanted something quick and easy for breakfast.  I knew I could make these ahead of time and have them ready to go in the mornings.  We had them with chicken sausage and scrambled eggs.  I forgot about the glaze I was going to make to put on them fresh that morning, and everyone had started eating already when I remembered.  They said they were fine without it.  I used almonds instead of pecans, since I'm not a fan of pecans but I do love almonds.  They were moist and delicious, a great start to a morning of sightseeing!

Sour Cream Coffeecake Muffins
adapted from Cooking Light
Yield: 18 servings (serving size: 1 muffin)

1/2 cup packed dark brown sugar
1/4 cup chopped almonds
1 1/2 teaspoons ground cinnamon
1 cup granulated sugar 
1/4  cup  butter, softened 
2 eggs 
1  cup  reduced-fat sour cream 
2  tablespoons  water 
1  teaspoon  vanilla extract 
1 3/4  cups  all-purpose flour 
 1  teaspoon  baking powder 
1/2  teaspoon  baking soda 
1/2  teaspoon  salt 
Cooking spray 


  • Preheat oven to 400°.
  • Combine first 3 ingredients; set aside.
  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs; beat 3 minutes. Beat in sour cream, water, and vanilla.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until combined.
  • Place 3 tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.
  • Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.

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