I made these muffins for a recent brunch. I had picked them out a while ago to try and finally got around to making them. They are pretty much coffee cake in muffin form. The muffins were super moist and probably one of the better muffin recipes I have made in a while. The pecans give the muffin a great texture and a little bit of the glaze on top makes it!
I didn’t go overboard on the glaze because I was concerned they would get too sweet, I ended up having some leftover, however I put the glaze in a bag to drizzle it on top so I’m not exactly sure how much I ended up using. If I made them again I would probably scale back the glaze by 1/3, but make the whole amount if you like a little more glaze on your muffins!
I got 12 regular sized muffins and 5 mini muffins out of the batter. The recipe called for layering the streusel and batter but the batter was very thick and that seemed putsy, so I just put extra streusel on top and they were quite tasty that way. Next time I might try adding some of the streusel right into to the batter.
Recipe (From The Shiksa in the Kitchen)
Preheat the oven to 350F. Line your muffin tins.
For the Streusel
- 1Tbsp melted butter
- ¼ cup brown sugar
- 1 tsp cinnamon
- 1 cup finely chopped pecans
- A pinch of salt
Mix all five ingredients together with a fork until well incorporated. Set aside until ready to assemble the muffins for baking.
For the Batter
- ½ cup butter at room temperature
- 2 eggs
- 1 cup sour cream (I used light)
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ¼ cup sugar
With an electronic or stand mixture, cream the butter until light and airy. Add the sugar and mix until well incorporated and lighter in color, scraping down the sides of the bowl as needed. Add in the eggs, then sour cream, and then the vanilla and mix until incorporated well.
I added the flour, baking powder, salt, and sugar and mixed several seconds with the stand mixer but then finished incorporating the dry ingredients by hand to make sure I didn’t over mix. You want the dry ingredients just incorporated.
For the full sized muffins I used my ice cream scooper to divide the batter and used 2 tsp of the streusel mix on top. Once all muffins were assembled I divided the rest of the streusel between the muffins. These are baked for 30-35 minutes until the toothpick test worked.
For the mini muffins I put a melon baller’s worth of batter into the tin, added a ½ teaspoonful of streusel mix, then repeated with another layer of batter and streusel. I started checking the minis at 12 minutes but it took more like 15-20 minutes for the toothpick test to work.
For the Glaze
- 1 ½ cup powdered sugar
- 1 tsp vanilla
- 1 tsp melted butter
- 2 ½ Tbsp milk
I would suggest making the glaze and adding to the muffins once the muffins are completely cooled. Put powdered sugar, vanilla, and melted butter into the bowl. I started with 2 Tbsp of milk and mixed to check the consistency. Then I slowly added a little more milk at a time until I got to the consistency I wanted. I transferred the glaze to a sandwich bag (Matt helped with this step). I snipped the end of the bag and drizzled the glaze on top. Allow to dry, approximately 30 minutes.