Don't be depressed, Muffins! We know it's the end of our incredible Restaurant Recipe Month but it'll be back next year. We promise. We're good at keeping promises. You can trust us.
In the meantime, we've still got some pretty awesome stuff planned for you...assuming we survive this East Coast Tornado Warning Watch Stuff...I mean, even if we don't totally survive the 'super cell storms' we would still do everything in our power to bake for you. That's how dedicated we are. That's how much we love you.
We have to say though, we're pretty confident that these Coffee Cake Muffins with Pecan Streusel will convince you that we're serious about what we say. As serious as streusel.
And, we don't joke about streusel. Especially pecan streusel.
You know we like things that have built-in portion control. Because, well, we're not so good with portion control. As you also know.
And coffee cake is tricky because it's all about the size of the piece that you cut. We're (shockingly) very generous with our cake cuts. However, these muffins are actually adapted from a classic coffee cake recipe (that you can also make) but made in ingenious pre-proportioned muffin sizes!
Score! Yum! Who misses Restaurant Month now?!?!
Coffee Cake Muffins with Pecan Streusel
Makes 12 muffins
Adapted from The Craft of Baking
For the Streusel:
1 1/2 cups raw pecans, finely chopped
1/2 cup firmly packed dark brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons unsalted butter, melted
For the Muffins:
8 tablespoons unsalted butter, at room temperature (no, seriously, leave it out overnight)
zest of 2 medium lemons
1 cup granulated sugar
1 large egg
1/2 cup plus 2 tablespoons sour cream
1/2 teaspoon pure vanilla extract
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees Fahrenheit.
First make the streusel; on a baking sheet spread out the chopped pecans in an even layer. Bake until toasted and fragrant, about 5 minutes. Remove the nuts and let them cool. In a medium bowl, add the cooled pecans, dark brown sugar, cinnamon, salt and melted butter. Make sure to incorporate all of the brown sugar to break up any lumps. It's going to smell delicious.
Line a standard 12-hole muffin tin with paper liners.
In the bowl of an electric mixer, beat the butter, lemon zest and sugar with the paddle attachment on medium speed for 5 minutes until it's fluffy. Add the egg, then the sour cream and vanilla extract, waiting for each new ingredient to incorporate into the batter. In a medium bowl, sift together the flour, baking powder and salt. With the mixer on low, slowly add the flour mixture until just combined. The batter is going to be thick-ish, almost like dense cake batter.
Scoop the batter into each muffin cup, filling up about 1/3 full (about a tablespoon's worth). Then, sprinkle 1 tablespoon of the streusel on top of each muffin. Or more. We won't tell. Evenly distribute the remaining batter between the 12 muffin cups. Each cup will be fairly full. Sprinkle the remaining streusel over each of the muffins. We pushed it down into the batter a little bit so that we could pile as much streusel on top of each muffin cup without totally over-flowing them.
Bake for 25 minutes, rotating halfway through to ensure even cooking.
Transfer the tin to a cooling rack for 10 minutes. Turn the muffins onto the rack to cool further. Serve warm or at room temperature.