Pecan Coffee Cake Muffins

These moist, cakelike muffins with heaps of crumb topping are to die for! They're wonderful for company, entertaining, brunch or anytime. —Shannon Saltsman, Olmsted Falls, Ohio

• 

  Total Time

  Prep: 25 min. Bake: 20 min.
• 

  Makes

  15 muffins

Ingredients

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs, room temperature
• 1/3 cup half-and-half cream
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Confectioners' sugar, optional

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Directions

• Preheat oven to 350°. For streusel, in a small bowl, combine butter, brown sugar, flour and cinnamon until crumbly. Stir in pecans; set aside.
• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in cream and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened.
• Fill greased or paper-lined muffin cups one-fourth full. Drop 1 tablespoon streusel into the center of each muffin cup; cover with batter. Sprinkle tops with remaining streusel.
• Bake until a toothpick inserted in muffin comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pans to wire rack to cool completely. Dust with confectioners' sugar. Serve warm.

Nutrition Facts

1 muffin (calculated without confectioners' sugar): 420 calories, 22g fat (12g saturated fat), 79mg cholesterol, 284mg sodium, 52g carbohydrate (32g sugars, 1g fiber), 4g protein.

source https://www.tasteofhome.com/recipes/pecan-coffee-cake-muffins/

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