Sour Cream Coffee Cake Muffins

recipe from Southern Living magazine, November 2009

Details

• Prep Time: 20 minutes.
• Cook Time: 20 minutes.
• Ready in 40 Minutes.
• Makes: 24 Servings

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 cup pecan halves, finely chopped
• 1/4 cup sugar
• 1 1/2 teaspoons cinnamon

Directions

• Preheat oven to 350 degrees. Place paper muffin liners in muffin pans.
• Beat butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add 2 cups sugar, beating 2 to 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and vanilla, beating until blended.
• Whisk together flour, baking powder, salt and baking soda in a separate bowl. Gradually stir into butter mixture. (Batter will be thick.)
• Spoon batter into muffin tins, filling two-thirds full.
• Stir together pecans, 1/4 cup sugar and cinnamon. Sprinkle pecan mixture over batter.
• Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Remove from pans, and cool completely on wire racks.