Source: Cooks Illustrated
Notes from the Magazine: Be careful not to over-process the batter in step 4. If you don’t have a food processor, first chop the nuts with a knife. Proceed with the recipe, mixing the ingredients in a large bowl with a wooden spoon or spatula, but use a wire whisk to work the butter into the dry ingredients in step 3.
My Notes: You can make the batter the night before and bake off the muffins in the morning. I love these pretty coffeehouse-style muffin liners.
- 1/2 cup pecans (2 ounces)
- 1/4 cup packed dark brown sugar (1 3/4 ounces) (I used light brown sugar)
- 1 teaspoon ground cinnamon
- 2 cups unbleached all-purpose flour (10 ounces)
- 1 cup granulated sugar (7 ounces)
- 1 teaspoon salt (I used table salt as opposed to kosher)
- 8 tablespoons unsalted butter (1 stick) + 1 tablespoon (optional, see step 3), cut into 1/2-inch pieces and softened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin and set aside.
- Process nuts, brown sugar, and cinnamon in food processor until nuts are size of sesame seeds, about ten 1-second pulses. Transfer mixture to medium bowl.
- Return bowl and metal blade to food processor, add flour, granulated sugar, and salt and process until combined, about five 1-second pulses. Sprinkle the 1 stick of butter evenly over flour mixture and process until butter is oat-sized, about eight 1-second pulses. Remove 1 cup of flour-butter mixture and stir with fork into reserved brown sugar mixture until combined to make streusel. Set aside 3/4 cup of streusel for muffin batter and remaining portion for topping muffins. (Note: At this point I add an additional tablespoon of butter to the streusel topping because in the past I have found the streusel topping to be too sandy — not buttery and crumby enough — so feel free to do so as well.)
- Add baking powder and baking soda to remaining flour mixture in food processor bowl and process until combined, about five 1-second pulses. Whisk together sour cream, egg, and vanilla; add to flour mixture. Process until batter is just moistened, about five 1-second pulses. Add 3/4 cup reserved streusel to flour mixture and process until streusel is just distributed throughout batter, about five 1-second pulses.
- Divide batter among 12 muffin cups and sprinkle with streusel, pressing lightly so that streusel sinks slightly into batter. Bake until toothpick inserted in center of muffin comes out with several crumbs clinging to it, about 18 to 20 minutes, rotating pan from front to back halfway through baking time. Cool muffin tin on wire rack for 2 minutes. Using tip of paring knife, loosen muffins and gently transfer from tin to wire rack; cool for 5 minutes and serve warm.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Muffins
- Method: Oven
- Cuisine: American
Keywords: coffeecake, muffins, coffeehouse, style, decorative, muffin, liners