Options

Format:
Include:
PRINT
See more
Photo: Jan Smith Photo by: Photo: Jan Smith

Sour Cream Coffeecake Muffins

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

Cooking Light MAY 2006

  • Yield: 18 servings (serving size: 1 muffin)

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

Preheat oven to 400°.

Combine first 3 ingredients; set aside.

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.

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
advertisement

Go to full version of

Sour Cream Coffeecake Muffins recipe

advertisement