Sour Cream Cinnamon Streusel Muffins with Pecan Filling
- 1/3 cup brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/3 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 1 teaspoon unsweetened cocoa powder
- 2 tablespoons cold butter, cut into small pieces
- 2 cups cake flour, about 8 oz
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup sour cream, at room temperature
- 1/2 cup butter, melted and cooled
- 1/2 cup milk, at room temperature
- 2 eggs, at room temperature, lightly beaten
- 1 cup sugar
- 1 teaspoon vanilla extract
- This recipe is vegetarian
- Produce
- Pecans (1/2 cup)
- Cooking & Baking
- 2 cups cake flour (8 oz)
- Baking powder (1 teaspoon)
- Baking soda (1/4 teaspoon)
- Brown sugar (2/3 cup)
- Cinnamon, ground (3 teaspoon)
- Cinnamon (1 teaspoon)
- Cocoa powder, unsweetened (2 teaspoon)
- Flour (1/4 cup)
- Salt (1/2 teaspoon)
- Sugar (1 cup)
- Vanilla extract (1 teaspoon)
- Dairy
- Butter (10 tablespoons)
- Milk (1/2 cup)
- Sour cream (1 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on pinchmysalt.com
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Recipe Stats
Published February 28, 2011 (1 year ago).
12 people saved this recipe.
