Sour Cream Coffee Cake Muffins
Beth's friend Jean, the magnificent cook
Jean brought these to Pipestem in a cupcake carrier...easy to transport and held up well all the long weekend. Delicious.
| 1 cup butter, softened 2 cups sugar 2 large eggs 1 cup sour cream 1/2 tsp vanilla 2 cups flour 1 tsp baking powder |
1/4 tsp salt 1/8 tsp. baking soda 24 paper baking cups 1 cup pecans, finely chopped 1/4 cup sugar 1 1/2 tsp ground cinnamon |
Preheat oven to 350. Beat butter at med speed with electric mixer 2 minutes or
until creamy. Gradually add 2 cups sugar, beating 2 to 3 minutes. Add eggs, 1 at
a time, beating until well blended after each.
Add sour cream and vaniila, beating until blended.
Shift together flour and next 3 ingredients; gradually add to butter mixture, batter will be thick.
Place baking cups in muffin pans, spoon batter into cups, filling a little short of 2/3 full. Stir together pecans, 1/4 cup sugar, and cinnamon, sprinkle over batter on top of muffins. Bake at 350 for 20 to 25 minutes or until wooden pick comes out clean. Cool completely on wire racks before storing.
Add sour cream and vaniila, beating until blended.
Shift together flour and next 3 ingredients; gradually add to butter mixture, batter will be thick.
Place baking cups in muffin pans, spoon batter into cups, filling a little short of 2/3 full. Stir together pecans, 1/4 cup sugar, and cinnamon, sprinkle over batter on top of muffins. Bake at 350 for 20 to 25 minutes or until wooden pick comes out clean. Cool completely on wire racks before storing.