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Tuesday, May 13, 2014

Sour Cream Coffeecake Muffins


From the kitchen of One Perfect Bite...This is a great recipe to have on hand when you're otherwise engaged but still expected to contribute baked goods to a morning coffee or afternoon tea. You'll also find that these muffins make a wonderful addition to a festive family breakfast or brunch. Make no mistake about it, these are dangerously delicious and habit forming. The recipe comes from The America's Test Kitchen Quick Family Cookbook, so it is flawless and you'll find the muffins are very easy to make if you have a food processor. I would, however, like to make a suggestion. The streusel that ribbons through the muffins contains lots of sugar and the muffins will stick to the pan if you're not vigilant in your preparation of the muffin tins. I suggest you use cupcake liners and also spray the liners with a nonstick spray to insure release. This recipe makes enough batter for 14 muffins. The batch I photographed for this post flat-topped because I had too much batter in the muffin cups, so do beforewarned. That didn't hurt their flavor, but it does nothing for their appearance. I do hope you'll give this recipe a try. It is fast, easy and consistently makes delicious muffins. Here is how they are made



Sour Cream Coffeecake Muffins...from the kitchen of One Perfect Bite courtesy of The America's Test Kitchen Quick Family Cookbook

Ingredients:

1 cup granulated sugar
1-1/2 cups flour
1/2 cup dark brown sugar
1 tablespoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons chilled butter--cut into 1 inch pieces
3 large eggs
1/2 cup sour cream
Confectioners' sugar for dusting

Directions:

1) Preheat oven to 350 degrees F. Line 12 standard muffin cups with paper liners. Spray liners with nonstick cooking spray.
2) Pulse granulated sugar, 1/2 cup flour and 1/4 cup dark brown sugar in food processor until combined, about 5 pulses. Transfer 3/4 cup mixture into a bowl for streusel, leave remaining mixture in processor bowl. Add cinnamon and remaining 1/4 cup dark brown sugar to the bowl of streusel, whisk together and set aside.
3) Add remaining 1 cup flour, baking powder, baking soda and salt to mixture in bowl of food processor. Pulse until combined, about 5 times. Scatter butter evenly over mixture in food processor. Pulse until mixture breaks down into small pebbly pieces about 10 pulses. Add eggs and sour cream, pulsing about 8 times until mixture is well combined and thick
4) Place a generous tablespoon of batter in bottom of each muffin cup. Then top each muffin with 1-1/2 tablespoons of streusel. Spoon remaining batter evenly into cups. Bake until golden brown and toothpick inserted in center of muffin comes out clean, about 20-25 minutes. Rotate pan halfway through baking.
Let muffins cool slightly before removing from pan. Serve warm or at room temperature. Yield: 12 muffins.


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4 comments :

Ginny said...

These look wonderful. I have my box set to tape all of "America's Test Kitchen". But I did not know abut their quick book, I am off the check it out!

David said...

Mary, These sour cream coffeecake muffins look great! They'd be a terrific way to start the day... Take Care, Big Daddy Dave

Jamie said...

I love this kind of recipe! We love nothing better than a simple, cinnamony coffee cake for breakfast and snack (all day) and I love that you have reduced the recipe so we can have a single batch of muffins when we want (instead of my usual monster coffee cake that goes stale before we finish it. I will be making these!

Monica said...

This can still be done without a food processor, right? It's definitely on my 'want list' for kitchen appliances, but sadly, I don't have one just yet.

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