Rating: 4 stars
17 Ratings
  • 5 star values: 3
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light May 2006

Gallery

Credit: Jan Smith

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

182 calories; calories from fat 28%; fat 5.7g; saturated fat 2.8g; mono fat 1.4g; poly fat 0.6g; protein 2.9g; carbohydrates 30.4g; fiber 0.6g; cholesterol 14mg; iron 1mg; sodium 176mg; calcium 53mg.
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