After subjecting my household to an uber-healthy muffin, I decided to go in the opposite direction with dessert-style treat: The coffee cake muffin.
This soft and sweet muffin was also meant to have a drizzle of sugar icing over the top, but when they came out of the oven they looked and smelled so amazing that we didn’t wait to add that step. I’m sure it would have been great.
Coffee Cake Muffins
Adapted slightly from ATK: Baking Illustrated
1/2 cup pecans
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
2 cups unbleached all-purpose flour
1 cup granulated sugar
1 teaspoon salt
8 tablespoons butter, cut into 1/2 inch pieces and softened
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup light sour cream
1 large egg
1 teaspoon vanilla extract
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a standard 12-cup muffin tin and set aside.
In the bowl of a food processor fitted with the metal blade, process the nuts, brown sugar and cinnamon until the nuts are the size of sesame seeds, about ten 1-second pulses.
Transfer the mixture to a medium bowl and set aside.
Return the bowl and metal blade to the food processor, add the flour, granulated sugar, and salt and process until combined, about five 1-second pulses. Sprinkle the butter evenly over the flour mixture and process until the butter is the size of oats, about eight 1- second pulses.
Remove 1/2 cup of the flour mixture and stir it with a fork into the reserved brown sugar mixture until combined. This will be the streusel. Set aside 3/4 cup of the streusel for the muffin batter and the remaining portion for topping the muffins.
Add the baking powder and baking soda to the remaining flour mixture in the food processor bowl and process until combined, about five 1-second pulses.
Whisk together the sour cream, egg and vanilla in a 1-cup glass measuring cup and add to the flour mixture. Process until the batter is just moistened, about five 1-second pulses. Add the remaining 3/4 cup of the streusel to the flour mixture and process until the streusel is just distributed throughout the batter and the batter looks crumbly, about five 1-second pulses.
Divide the batter among 12 muffin cups. Sprinkle a scant tablespoon of streusel on each muffin, pressing lightly so that the streusel sinks slightly into the batter.
Bake the muffins until a toothpick inserted in the center of a muffin comes out with several crumbs clinging to it, about 18 minutes, rotating the pan from front to back halfway through the baking time. Avoid over baking. Place the muffin tin on a wire rack and allow the muffins to cool in the tin for 2 minutes. Using the tip of a paring knife, loosen the muffins and gently transfer from the tin to the wire rack. Cool for 5 minutes. Serve warm.