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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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These are delicious. Has a great spongy vanilla cake, and an awesome struesal intertwined within and on top of it. Yeah this coffee cake made me do my little 'mmm mmm mmm dance'. Enjoy! Ingredients:
streusal |
1/2 cup sugar |
1/3 cup light brown sugar |
1/3 cup unbleached a.p. flour |
1 tb cinnamon |
4 tb butter (cut into 1/2 in pieces) |
1/2 cup pecans |
muffins |
2 large eggs |
1 cup sour cream |
1 1/2 tsp pure vanilla extract (bourbon vanilla is my fav!) |
1 3/4 cups unbleached a.p. flour |
1/2 cup sugar |
1 tb baking powder |
1/4 tsp salt |
5 tb butter (cubed) |
Directions:
1. Preheat oven to 375 F
2. FOR STREUSAL:
3. In food processor, pulse 5 TB sugar, brown sugar, flour, cinnamon and butter. Reserve 3/4 cup for cinnamon filling.
4. Add pecans to remaining sugar mix and pulse until nuts are coarsely ground. Set aside.
5. FOR MUFFINS:
6. Grease and line 12 muffin tins.
7. Whisk eggs, sour cream, and vanilla in a large bowl.
8. Process flour, sugar, baking powder, salt and butter until it resembles wet sand.
9. Mix together. Put 1 TB batter in each tin and press cinnamon filling into the center. * It may seems like a lot of filling compared to batter, but it can hold a lot of filling because the batter fluffs up a lot...so don't be shy! *
10. Top filling with remaining batter and sprinkle heavily with streusal.
11. Bake 22-28 minutes. Cool for 30 minutes and ENJOY!
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