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.
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.
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.
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.
Combine powdered sugar, juice, and dash of salt in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins.
My husband and I loved these muffins! I followed the recipe to the 'T' with these exceptions: I added a dash of nutmeg to the cinnamon-pecan streusel, used two eggs beaten in place of the egg substitute, and swapped the sour cream for plain Greek yogurt. The muffins baked in my oven perfectly for 20minutes at 400 degrees. They did not turn out to be dry, as some reviewers experienced. The orange glaze adds a nice touch in my opinion, so don't skip it!
These are great! As others suggested, I cut the sugar down to 3/4 cup and it was perfect, would definitely not use the full amount. I also increased the cinnamon to 2 tsp, added some nutmeg, and left out the pecans. I used whole wheat flour so I increased the water by about a tsp to compensate. For the glaze, I used apple cider instead of OJ because that's what I had (and who doesn't love apples and cinnamon?). It was awesome like that, next time I might try subbing apple cider for the water in the muffins. My oven runs a little cold but they were still done perfectly after 20 minutes.
Very, very good! It was a little time-consuming to make these, but they were well worth it! The only alteration I made was that I used 1 egg in place of the egg substitute. Other than that, I followed the recipe to a T.
Yummy. I've made these several times, each time changing a little. Did not use the brown sugar mix for the top (gets too sticky), instead mixed it all into the batter. Cut brown sugar to 1/3 cup. Cut white sugar to less than 1/2 cup. Substituted 2 T oil for all the butter. Substituted yogurt for sour cream. With these substitutions, they're still sweet but more like muffins, less like cake, and they are fluffier without the butter and sugar to weigh them down.
I loved these muffins. Even my 5 and 2 year old gobbled them up. I baked a batch of mini muffins for 10 minutes and they came out perfect. The regular muffins I backed for 25 and that was a little too long, I think they would be better at just 20 minutes of baking time.
Also, these muffins do not need the 'icing' on top. They were perfect without it. I will make these a lot to send to school with my son, and work with the hubby.
These were great. I left out the pecans, not a fan. I also tried them prior to the drizzle and liked them without it. My kids and my husband loved them. I love that the recipe makes 18 instead of the usual dozen. Yum! Will definitely make them again, especially since my kids have already asked for them again.