Monday, September 19, 2011

Secret Recipe Club: Sour Cream Coffee Cake Muffins...sort of

     I have the pleasure of participating in the Secret Recipe Club again this month. Haven't heard of it, or want to join in next month? Check out the link back to the site. Basically, you will get assigned a blog (and a secret blogger will be assigned your blog). You have to pick one recipe from their blog and make it, making any changes you like. Then, you blog about it with a blog hop on the assigned day. It's so much fun to see who has your blog and what recipe they pick...and what they think of it. You also get to find a lot of other neat blogs that you may not have found otherwise.
     This month I was assigned . She has a lot of interesting and delicious looking recipes on her blog, but I finally decided on these sour cream coffee cake muffins. I've really been on a coffee cake kick lately. My previous post for the cinnamon coffee cake was amazing, and I expected no less from these muffins. Coffee cake in muffin form is so much easier to eat and make. It takes much less time too! I don't normally buy sour cream, but we always have plain yogurt on hand so that is what I used to make these muffins. They turned out very moist and my husband claims they are the best muffins I've ever made. I'll have to agree, they are somewhat addictive.
     I did make a couple of changes to the recipe including using whole wheat flour and real eggs. I also ground up the pecans because I have a toddler  who sometimes has texture issues.

1/2 cup brown sugar
1/4 cup chopped pecans (or ground)
1-1/2 tsp cinnamon
1 cup sugar
1/4 cup butter, softened
2 eggs
1 cup plain yogurt (or sour cream)
2 Tbl water
1 tsp vanilla extract
1-3/4 cup flour (take out 3 Tbl for whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

  • Preheat the oven to 400*
  • Combine the brown sugar, pecans, and cinnamon. Set aside.
  • Cream sugar and butter together. Add eggs. Then, beat in yogurt, water, and vanilla.
  • In a separate bowl, combine flour, baking powder, baking soda, and salt. Make a well in the center of mixture and add yogurt mixture. Stir until just combined. 
  • Place about 3 Tablespoons of the brown sugar mixture in a small bowl and set aside. Sprinkle the surface of the batter with the remaining brown sugar and gently fold in 4 times. 
  • Place 18 liners in muffin tin. Spoon batter in cups and sprinkle evenly with reserved brown sugar mixture. 
  • Bake @ 400* for 20-25 minutes or until toothpick comes out clean.
linked up to
sweet tooth friday
sweets for saturday

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