Moist Coffee Cake Muffins - recipe from Nielsen-Massey
- 1 cup finely chopped pecans
- 1/2 cup toffee bits
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup butter (4 tablespoons), softened
- 2 tablespoons unbleached all-purpose flour
- 1/2 teaspoon cinnamon
- 1 teaspoon Nielsen-Massey Pure Coffee Extract
Muffins
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup sugar
- 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
- 2 eggs
- 1/2 cup sour cream
In a large mixing bowl,
add butter, sugars and vanilla extract. With a handheld mixer, beat on
medium-high speed until incorporated, about 2-3 minutes. Add eggs one at
a time, beating after each addition. Reduce speed to low. Add dry
ingredients one-half at a time alternating with sour cream, beat after
each addition; scrape sides of bowl as needed. Do not overmix batter.
Fill each liner with 2
heaping tablespoons of batter then evenly place a heaping tablespoon of
topping on batter. Firmly press topping into batter with finger tips.
Some of the topping should be visible.
Bake until done about
15-17 minutes. Serve muffins warm. To cool, carefully place muffins in 2
(9 x 13 inches) pans and cover with plastic wrap; set aside to cool.
Make sure the wrap does not touch the muffin tops; this method of
cooling will make delicious Moist Coffee Cake Muffins.
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