Marshall Field's Cinnamon Crunch Muffins

Name: Marshall Field's Cinnamon Crunch Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 36 muffins
Ingredients: 7 tablespoons butter, softened; 7 tablespoons margarine, softened; 2 2/3 cups sugar; 3 eggs; 1 1/2 cups sour cream; 1 teaspoon baking soda; 6 cups sifted cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon freshly grated nutmeg; 13 tablespoons butter, softened; 2 cups brown sugar; 3 1/3 cups chopped pecans; 1 1/4 cups all-purpose flour; 3 1/4 tablespoons ground cinnamon

Submitted by Nancy Sneed

"These are a soft cakelike muffins with a crunchy and spicy topping."

Download

Ready In:: 35mins
Ingredients:: 14
Yields:: 36 muffins

ingredients

7 tablespoons butter, softened
7 tablespoons margarine, softened
2 ²⁄₃ cups sugar
3 eggs
1 ¹⁄₂ cups sour cream
1 teaspoon baking soda
6 cups sifted cake flour
1 ¹⁄₂ teaspoons baking powder
¹⁄₂ teaspoon freshly grated nutmeg
Cinnamon Crunch
13 tablespoons butter, softened
2 cups brown sugar
3 ¹⁄₃ cups chopped pecans
1 ¹⁄₄ cups all-purpose flour
3 ¹⁄₄ tablespoons ground cinnamon

directions

Preheat oven to 350 degrees.
In a large bowl, cream butter and margarine.
Add the sugar and cream until fluffy; blend in the eggs.
In a bowl combine the sour cream and baking soda; set aside.
Sift the flour, salt, baking powder, and nutmeg together.
Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
Do not overmix.
Fold in 2 3/4 cups of the Cinnamon Crunch.
Spoon the batter into paper-lined muffin tins, filling the a little over half full.
Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
Bake for 25 minutes or until the muffins are golden brown.
Cinnamon Crunch-----------------.
Preheat your oven to 350 degrees.
In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix.
Spread it on a cookie sheet.
Bake for 5 to 8 minutes or until golden brown.
Let stand for several hours or overnight to dry.
Break it into chunks and store in an airtight container.

Questions & Replies

Got a question? Share it with the community!

Reviews

These are very good. Lengthy recipe, but worth the time. Will make again.

whiteplains

RECIPE SUBMITTED BY

Nancy Sneed

United States

Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-) We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug". I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else. My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most. I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle. The thing that I really get peeved about is when people try to be someone they aren't. If you are just yourself you'll come a lot nearer to being who you want to be which is probably accepted and liked by all. I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.

View Full Profile