Sour Cream Coffeecake Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
|
For these Sour Cream Coffeecake Muffins, fold the batter just four times to swirl in the sugar mixture, not fully blend it. Ingredients:
1/2 cup packed dark brown sugar |
1/4 cup chopped pecans |
1 1/2 teaspoons ground cinnamon |
1 cup granulated sugar |
1/4 cup butter, softened |
1/2 cup egg substitute |
1 cup reduced-fat sour cream |
2 tablespoons water |
1 teaspoon vanilla extract |
1 3/4 cups all-purpose flour (about 7 3/4 ounces) |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
cooking spray |
6 tablespoons powdered sugar |
3 teaspoons fresh orange juice |
dash of salt |
Directions:
1. Preheat oven to 400°.
2. Combine first 3 ingredients; set aside.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water, and vanilla.
4. 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.
5. 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.
6. 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.
7. Combine powdered sugar, juice, and dash of salt in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins.
|
|