Name: Moist Coffee Cake Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 18
Cuisine: Baked Goods, Breakfasts
Ingredients: 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; 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

Moist Coffee Cake Muffins

Ingredients

USMetric

Topping

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
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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
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2 eggs
1/2 cup sour cream

Directions

Topping

Combine ingredients in a small bowl and set topping mixture aside.

Muffins

Preheat oven to 350 degrees F. Place 18 paper liners into two standard cupcake tins; set aside. In a medium bowl, add flour, baking powder, baking soda and salt; whisk to blend and set aside.

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

Topping

110 g finely chopped pecans
75 g toffee bits
50 g firmly packed dark brown sugar
55 g butter (4 tablespoons), softened
2 tablespoons unbleached all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon Nielsen-Massey Pure Coffee Extract
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Muffins

250 g unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
115 g (1 stick) butter, softened
100 g firmly packed dark brown sugar
100 g sugar
2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
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2 eggs
120 ml sour cream

Directions

Topping

Combine ingredients in a small bowl and set topping mixture aside.

Muffins

Preheat oven to 180 degrees C. Place 18 paper liners into two standard cupcake tins; set aside. In a medium bowl, add flour, baking powder, baking soda and salt; whisk to blend and set aside.

Bake until done about 15-17 minutes. Serve muffins warm. To cool, carefully place muffins in 2 (23 x 33 cm) 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.