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Sour Cream Coffee Cake Muffins

Photo: Charles Walton IV; Styling: Marian Cooper Cairns
Prep time 20 mins
Total time 52 mins
Yield Makes 24 muffins

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 24 paper baking cups
  • 1 cup pecan halves, finely chopped
  • 1/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon

How to Make It

  1. Preheat oven to 350°. Beat butter at medium speed with an 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 blended after each addition. Add sour cream and vanilla, beating until blended.

  2. Whisk together flour and next 3 ingredients; gradually stir into butter mixture. (Batter will be thick.)

  3. Place baking cups in muffin pans. Spoon batter into cups, filling two-thirds full.

  4. Stir together pecans, 1/4 cup sugar, and cinnamon. Sprinkle pecan mixture over batter.

  5. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks (about 12 to 15 minutes).