Coffeecake Muffins

My kids really wanted muffins for breakfast so I found a recipe for coffee cake muffins on a website called CookiePie. They looked really delicious and sounded like the perfect breakfast treat. The recipe was really easy to follow - the only change I made was to add a bit of cinnamon to the muffin mixture. They were quick to make with little clean up. My kids and husband LOVED the muffins...I drooled and watched my family gobble them up while I ate my fiber cereal. I hate trying to eat healthy - UGH.

Coffeecake Muffins
Recipe and photographs by For the Love of Cooking
Original recipe from CookiePie

Streusel:

• 8 Tbsp. sugar
• 1/3 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1 tbsp cinnamon
• 4 tbsp unsalted butter, cut into pieces and chilled
• 1/2 cup chopped pecans

Pulse 5 tablespoons sugar, brown sugar, flour, cinnamon and butter in food processor until just combined. Set aside 1/2 cup of this cinnamon mixture for muffin filling.

Add pecans and the last 3 tablespoons of sugar to food processor with remaining cinnamon mixture and pulse until nuts are coarsely ground. Transfer to bowl and set aside for streusel topping.

Muffins:

• 2 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 1 tbsp vanilla extract
• 1 3/4 cups flour
• 1/2 cup white sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 5 tbsp butter, cut into chunks and softened

Preheat the oven to 375 degrees. Coat a muffin pan with cooking spray. Whisk together the eggs, sour cream and vanilla in bowl. Pulse flour, sugar, baking powder, baking soda, cinnamon, salt and butter in food processor until mixture is nice and crumbly. Transfer to large bowl. Using rubber spatula, gradually fold in egg mixture until just combined. Place 1 tablespoon batter in each muffin cup and top with 1 tablespoon cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.

Bake for 22-25 minutes or until muffins are light golden brown and toothpick inserted into center comes out clean. Let the muffins cool in the tin for awhile before moving them to a rack to finish cooling. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net