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.
Whisk together flour and next 3 ingredients; gradually stir into butter mixture. (Batter will be thick.)
Place baking cups in muffin pans. Spoon batter into cups, filling two-thirds full.
Stir together pecans, 1/4 cup sugar, and cinnamon. Sprinkle pecan mixture over batter.
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).
THis looks like a nice recipe, but I was very disappointed. My batter came out perfect after creaming the sugar and flour, a mixed in the flour lightly. It turned out into the muffins beautifully. The topping however i though was way to heavy. I added some cinnamon and nutmeg to the batter to offer some depth of flavor, I cut back on the sugar in the topping. The pecans and topping seemed to weigh it down and my muffins sank in the middle like numerous other reviewers . My husband liked the flavor but agreed that they were sweeter than he likes. Personally I thought the texture was off too. They were too oily. If i made them again I'd tweak the recipe or find one i though had better proportions. Sorry. This girl is a SUPER experienced baker and was not satisfied with these.
This is the second time I have made these muffins because the first time they sank in the middle and I thought I used the wrong flour. But I just made them again, correctly, and they still sunk in the middle, all of them. They don't even have the texture of muffins.
I made the muffins this morning and they taste WONDERFUL. My only problem is they fell in the middle (everyone of them) where most of the topping is located. I baked them in 2 batches - made the second batch a little smaller and tried to push the topping to the sides. Fell again. It is almost like the batter is too soft to hold up the pecans and sugar. Any suggestions? I want to make them again without "pits" in the middle.
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