Sour Cream Coffeecake Muffins

Photo: Jan Smith

For these Sour Cream Coffeecake Muffins, fold the batter just four times to swirl in the sugar mixture, not fully blend it.

Yield: 18 servings (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 28%
  • Fat: 5.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.9g
  • Carbohydrate: 30.4g
  • Fiber: 0.6g
  • Cholesterol: 14mg
  • Iron: 1mg
  • Sodium: 176mg
  • Calcium: 53mg

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

Preparation

  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.
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