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Sour Cream Coffeecake Muffins

Photo: Jan Smith
Yield 18 servings (serving size: 1 muffin)
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

Nutrition Information

  • calories 182
  • caloriesfromfat 28 %
  • fat 5.7 g
  • satfat 2.8 g
  • monofat 1.4 g
  • polyfat 0.6 g
  • protein 2.9 g
  • carbohydrate 30.4 g
  • fiber 0.6 g
  • cholesterol 14 mg
  • iron 1 mg
  • sodium 176 mg
  • calcium 53 mg

How to Make It

  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.