These muffins have been my go-to breakfast food for special occasions lately. I baked them for our trip to the mountains- munched on a batch as we drove, still warm from the oven. This recipe has the perfect combination of cinnamon, brown sugar and pecans along with a couple key ingredients- sour cream and nutmeg.
This is my mom's recipe- she has always baked it as a traditional coffee cake in a 13"x9" cake pan. I prefer to bake this recipe as muffins, because there is more of what I love. They have the crunchy tops and soft cake center, but are not too crumbly to be eaten on the go.
- 3/4 c butter, softened
- 1 c sugar
- 2 eggs
- 8 oz. of sour cream
- 2 c of all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp nutmeg
- 3/4 c firmly packed brown sugar
- 1/2 c chopped pecans
- 1/2 tsp of cinnamon
Combine butter and sugar - cream until light and fluffy. Add eggs and sour cream, mixing well. Combine the next five ingredients, add to batter, and mix well. Spoon batter into a greased muffin pan, filling each cup only half full.
Mix the brown sugar, pecans and cinnamon and sprinkle evenly over batter. Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. This recipe will yield 24 muffins.
* If you want to bake this recipe in a 13"x 9" pan, bake it at 350 degrees for 35 to 40 minutes. It will serve 15. You can also cover and chill the batter overnight if you wanted to prepare it the night before.
This is a simple recipe, but oh so good.