Streusel Sour Cream Coffeecake Cupcakes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 18 |
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Great with a cup o' Joe Ingredients:
3/4 cup sugar |
2 1/2 cups ap flour |
1/2 tsp. salt |
1 cup light brown sugar, packed |
2 sticks butter, unsalted and cold cut into 1/2 inch cubes |
1 tsp. cinnamon |
1 1/2 cup pecans, toasted, then chopped |
1 cup sour cream |
1 large egg |
1 large egg yolk |
1 tsp. vanilla |
1 tsp. baking soda |
1 1/2 tsp. finely grated orange zest |
Directions:
1. Preheat oven to 350
2. Spread pecans onto a baking sheet single layer and bake for 5 minutes or so to toast. Then chop
3. Add sugar, flour, salt, and 3/4 cup brown sugar to bowl.
4. Blend in 1 1/2 sticks of butter with your fingers until mixture looks like coarse meal
5. Take 3/4 cup of mixture and put into in another bowl with cinnamon, 1/2 stick butter and 1/4 cup brown sugar.
6. Blend with fingers until crumbly
7. Stir in pecans
8. Chill while preparing muffin batter
9. Whisk sour cream, egg, egg yolk, vanilla, baking soda, and zest until blended
10. Add flour mixture until combined.(Batter will be stiff)
11. Butter 18 muffin cups well including top of tin
12. Fill 2/3 full with batter
13. Sprinkle each with streusel topping and gently press down into batter
14. Bake for 20-25 minutes
15. Done when toothpick comes out clean
16. Cool on rack
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