Sour Cream Coffeecake Muffins

From Cooking Light; fold the batter just four times to swil in the sugar mixture, not fully blend it.

Has Kim tried this? No

1/2 c packed dark brown sugar

1/4 c chopped pecans

1 1/2 tsp ground cinnamon

1 c granulated sugar

1/4 c butter, softened

1/2 c egg substitute

1 c reduced fat sour cream

2 tbsp water

1 tsp vanilla extract

1 3/4 c all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Cooking spray

6 tbsp powdered sugar

3 tsp fresh orange juice

Dash of salt

  1. Preheat oven to 400.
  2. Combine first 3 ingredients; set aside.
  3. Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 3 minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water, and vanilla.
  4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder and soda, and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until combined.
  5. Place 3 tbsp brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter four times.
  6. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400 for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.
  7. Combine powdered sugar, juice, and dash of salt in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins. 

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