Coffeecake Muffins, Coffeehouse Style
Description
Notes from the Magazine: Be careful not to over-process the batter in step 4. If you don’t have a food processor, first chop the nuts with a knife. Proceed with the recipe, mixing the ingredients in a large bowl with a wooden spoon or spatula, but use a wire whisk to work the butter into the dry ingredients in step 3
Ingreadient :
- 1/2 cup pecans (2 ounces)
- 1/4 cup packed dark brown sugar (1 3/4 ounces) (I used light brown sugar)
- 1 teaspoon ground cinnamon
- 2 cups unbleached all-purpose flour (10 ounces)
- 1 cup granulated sugar (7 ounces)
- 1 teaspoon salt (I used table salt as opposed to kosher)
- 8 tablespoons unsalted butter (1 stick) + 1 tablespoon (optional, see step 3), cut into 1/2-inch pieces and softened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
Direction :
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin and set aside.
- Process nuts, brown sugar, and cinnamon in food processor until nuts are size of sesame seeds, about ten 1-second pulses. Transfer mixture to medium bowl.
- Return bowl and metal blade to food processor, add flour, granulated sugar, and salt and process until combined, about five 1-second pulses. Sprinkle the 1 stick of butter evenly over flour mixture and process until butter is oat-sized, about eight 1-second pulses. Remove 1 cup of flour-butter mixture and stir with fork into reserved brown sugar mixture until combined to make streusel. Set aside 3/4 cup of streusel for muffin batter and remaining portion for topping muffins. (Note: At this point I add an additional tablespoon of butter to the streusel topping because in the past I have found the streusel topping to be too sandy — not buttery and crumby enough — so feel free to do so as well.
