COFFEEHOUSE COFFEECAKE MUFFINS

Coffeehouse Coffeecake Muffins




What you need:
1/2 cup pecans, finely chopped
1/4 cup brown sugar
1 tsp. cinnamon
2 cups all purpose flour
1 cup sugar
1 tsp. salt
8 Tbsp. unsalted butter, cubed
2 Tbsp. unsalted butter, melted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sour cream
1 large egg
1 tsp. vanilla extract


Directions:
In a small bowl, stir together pecans, brown sugar, and cinnamon.
In a large bowl, stir together flour, sugar, and salt.
Add 8 Tbsp. cubed butter to flour mixture and cut with a pastry blender until the butter resembles peas.
Remove 1 cup of the flour mixture and add to the pecan mixture; stir.

Then add 2 Tbsp. melted butter to pecan mixture and stir until combined.
Remove 3/4 cup of pecan mixture and set aside.
Add baking soda and baking powder to the rest of the flour mixture; stir.
In another small bowl, stir egg, sour cream, and vanilla together until well blended.
Add egg mixture to flour mixture and stir until just combined. Batter will be super thick.
Add 3/4 cup pecan mixture to the flour mixture and fold with a spatula until just combined.
Using a scoop, divide batter between 12 lined muffin cups in a muffin tin.
Top each muffin with reserved pecan mixture, gently pressing into batter.
Bake in a preheated 350 degree oven for 18 to 25 minutes or until a toothpick inserted into the middle comes out clean.
Remove from oven and let cool for 5 minutes in pan before remove to a wire rack to cool.