Thursday, April 25, 2013

Coffeecake Muffins

I've been trying to lay off the sugar & flour. 

Scouts honor.

But...sometimes...well...you just need a little something.

Truth be told, I love to bake.   I often get the urge to bake and honestly, I think it's an urge to bake for the sheer joy of baking.    Don't get me wrong,  I love to eat sweets, but I think I love to bake sweets even more.  Does that make sense?


 

This recipe comes from Cook's Country magazine.

I know it looks like a long recipe, but don't let that scare you.  Using a food processor, this comes together easily. 
 
  
Coffeecake Muffins
 
 
Struesel:
8 tablespoons granulated sugar
1/3 cup packed brown sugar
1/3 cup flour
1 tablespoon gound cinnamon
4 tablespoons butter, cut into 1/2 inch pieces and chilled
½ cup pecans
 
Muffins:
2 large eggs
1 cup sour cream
1½ teaspoons vanilla extract
1¾ cups flour
½ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
5 tablespoons butter, cut into chunks and softened
 
For the struesel:  Pulse 5 tablespoons sugar, brown sugar, flour, cinnamon and butter in food processor until just combined.  Reserve ¾ cup of this sugar mixture for cinnamon filling.  Add pecans and remaining 3 tablespoons sugar to food processor with remaining sugar mixture and pulse until pecans are coursely ground.  Transfer to bowl and set aside for struesel topping.  Do not wash food processor.
 
For the muffins:  Adjust oven rack to middle position and heat oven to 375°.  Grease muffin tin with cooking spray and line with paper liners.  (It is suggested you use paper liners so the cinammon filling does not stick to the pan.)  Whisk eggs, sour cream and vanilla in a bowl.  Pulse flour, sugar, baking powder, salt and butter in food processor until mixture resembles wet sand.  Transfer to large bowl.  Using rubber spatula, gradually fold in egg mixture until just combined.  Place 1 tablespoon of batter in each muffin cup and top with 1 tablespoon of cinnamon filling.  Using back of spoon, press cinammon filling lightly into batter, then top with remaining batter.   Sprinkle struesel topping evenly over batter.
 
Bake until muffins are light golden brown and toothpick inserted in center comes out with a few dry crumbs attached, 22 to 28 minutes.  Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.  Serve. 
 
Yield:  12 muffins.
Muffins will keep in an air tight container at room temperature for up to 3 days.



Now grab a cup of coffee (or tea) and enjoy!


Gina
Gina

Welcome! I'm Gina. Like the header says, this blog is all about home, food and life..

15 comments:

  1. Those sound wonderful, Gina. I am just like you- I love to bake for the joy of baking and don't eat flour or sugar-no easy feat, as you know- xo Diana

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  2. Gina - Those look great! Will give them a try! Thanks.

    Judy

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  3. Good Afternoon Gina, I have to agree, I love the process of baking, I find it soothing....but like you I love to eat what I bake....not always good as the waistline expands.
    These little cakes look really nice, so I have book marked the recipe. My mum, Phyllis will enjoy these when she visits later in the year.
    Thank you for the recipe.
    Best Wishes
    Daphne

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  4. I'm only a passable baker but I love to cook. I love all the steps and I even love the cleaning up-weird, I know but it's true. ;-) That Cook's Country has some wonderful updated recipes-I keep the magazines and books forever. ;-)

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  5. Yum~ thanks, Gina!! Awesome recipe- never made these before and definately plan on trying!!

    You know there isn't much I wouldn't give to just pop on over and enjoy these awesome muffins and a hot cuppa with you- just to chat and visit and share things with one another.

    I am there in spirit, truly.

    Hugs.

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  6. I so agree. I want to bake, dh wants me to bake, but I don't want to eat it. I know I am not strong enough to resist.
    I have missed you! Caught up here, love your chalkboard too!
    Hope all is well!

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  7. Gina you have done it now,dawg-gone these look so good,now I've got to some,this recipe seems simple nuff to me,love this I have all the ingredients,and I love to bake also,I might try with splenda as a substitute for sugar,but I sure want substitute that wonderful brown sugar,I've got "lite" brown sugar I think it will work...I'll sure linky up with your blog on my post,gonna try these this weekend.

    Hope all is going to suit ya!
    Have a great end of the week!!
    Jo @ LoblollyLane

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  8. Gina, those muffins look so yummy! Great with a cup of coffee. If you get a chance, please visit my blog. I am having a giveaway for my new cookie cookbook. Have a wonderful weekend.

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  9. Yum! I'll be right over to enjoy some with you! These look delicious, Gina! Thanks so much for sharing. Have a wonderful weekend!
    Blessings,
    Nici

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  10. Oh this looks really good. It sort of reminds me of an apple muffin recipe I have with a apple crumble top. Not the same ingredient but visually it looks the same.
    Okay, I am starting this metabolism 28 diet boost right after I make these. ;)

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  11. I am huge fan of coffee cakes. Muffin making is my habit. Every Sunday I make one or the other things for my family. I have a good collection of recipes for snacks. This article has given me another cool recipe.

    Thank you bro!
    Regards,
    Finn Felton
    Kopi Luwak

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  12. :D These look fantastic! I love that magazine, especially the cover art, LOL!

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  13. These look really good Gina. I love muffins with struesel on them, so I bet these are wonderful.

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  14. Yummo...They look delish Gina.

    ❤Ana

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