Monday, October 3, 2016

Brown Sugar Pecan Sour Cream Muffins

Every time I develop a new muffin recipe, I think, this is it.  This is the oneThese are the best ever.  And I really do mean it every time, because I really, really love muffins for breakfast - after all, they're just a more rustic version of cake - and it's pretty much impossible to choose a favorite recipe.

Blueberry coffeecake muffins with streusel topping, double chocolate muffins, lemon poppyseed filled with lemon curd, spiced pumpkin muffins with chocolate chips, almond poppyseed...  I can't resist.  I'd have fresh, warm muffins with butter and jam for breakfast or a morning snack every day if I could.

These brown sugar pecan sour cream muffins truly are exceptional, though.  Light and fluffy like coffeecake, they're moist and so flavorful, with a delightful salty sweet topping of cinnamon and sugar.  They're fantastic plain or with butter, and just as wonderful left over and warmed slightly.  I wish I had one right now.

Goodbye for a few days, because the next time we talk, our little family of two will be three, and I'm going to be snuggling with a little baby boy...

Brown Sugar Pecan Sour Cream Muffins

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/2 cup pecans, finely chopped
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
Preheat the oven to 350 and line a muffin pan with 12 paper liners.  In a mixing bowl, combine the flour, salt, baking soda, nutmeg and pecans.  In a separate bowl, whisk together the brown sugar, eggs, sour cream, oil and vanilla until smooth.  Add the dry ingredients to the wet and stir just until combined.  Divide the batter between the paper liners.

In a small bowl, combine the topping ingredients and sprinkle generously over the batter.  Bake for 15-17 minutes, until a toothpick comes out clean.  Cool for about 10 minutes before serving.

Yields 12 muffins

Recipe from Curly Girl Kitchen