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Pecan Coffee Cake Muffins

Total Time

Prep: 25 min. Bake: 20 min.

Makes

15 muffins

These moist, cakelike muffins with heaps of crumb topping are to die for! They're wonderful for company, entertaining, brunch or any time you want a treat. —Shannon Saltsman, Olmsted Falls, Ohio
Pecan Coffee Cake Muffins Recipe photo by Taste of Home

Ingredients

  • STREUSEL:
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • BATTER:
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1/3 cup half-and-half cream
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Confectioners' sugar, optional

Directions

  1. Preheat oven to 350°. For streusel, in a small bowl, combine butter, brown sugar, flour and cinnamon until crumbly. Stir in pecans.
  2. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in cream and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened.
  3. Fill greased or paper-lined muffin cups a fourth full. Drop 1 tablespoon streusel into the center of each muffin cup; cover with batter. Sprinkle tops with remaining streusel.
  4. Bake until a toothpick inserted in muffin comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pans to a wire rack to cool completely. Dust with confectioners' sugar if desired. Serve warm.

Nutrition Facts

1 muffin (calculated without confectioners' sugar): 420 calories, 22g fat (12g saturated fat), 79mg cholesterol, 284mg sodium, 52g carbohydrate (32g sugars, 1g fiber), 4g protein.

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