Sour Cream Pecan-Streusel Muffins
photo by Sheri-bdb
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
-
PECAN STREUSEL
- 236.59 ml finely chopped pecans
- 59.14 ml butter, melted
- 59.14 ml sugar
- 78.78 ml brown sugar
- 4.92 ml cinnamon (can use more)
-
MUFFIN BATTER
- 473.18 ml flour
- 14.79 ml baking powder
- 2.46 ml salt
- 157.80 ml sugar (or more for a sweeter taste)
- 1 egg, beaten
- 236.59 ml sour cream
- 78.78 ml butter, melted
directions
- Set oven to 375 degrees F.
- Prepare 12 muffin cups with paper liners.
- For the pecan mixture, mix all ingredients; set aside.
- For the muffin batter, sift the first 4 dry ingredients together.
- Stir in the egg, sour cream and 1/3 cup butter just until moistened.
- Divide and fill batter tins 1/2 full with the batter.
- Cover with 1/2 of the pecan/sugar mixture.
- Then fill with remaining batter.
- Top/sprinkle with remaining pecan/sugar mixture.
- Bake for 20-22 minutes.
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Reviews
-
First off let me thank you for posting a wonderful recipe and your friend for giving it to you! These muffins are truly outstanding and the taste; well really yummy. My DH said " This Dog Will Hunt" which means really really great! My DH even licked his plate, I never saw him do that before, hehehe. Thanks a whole lot KITTENCAL....
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