Coffee Cake Muffins Recipe
Makes 24: Preheat oven 325, spray 2, 12 cup muffin pans with nonstick spray. 1/2 cup firmly packed brown sugar 1/2 cup sliced almonds 2 t. cinnamon 1 2/3 cups all purpose flour 1 1/2 t. baking powder 1/2 t. baking soda 3/4 cup soften butter (it's Paul, remember) 1 1/4 cup sugar 3 large eggs 1 cup sour cream (Paula) 1 t. vanilla extract In small bowl combine brown sugar, almonds and cinnamon In a medium bowl combine flour, baking powder and baking soda. In a large bowl beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well afer each addition. Gradually add flower mixture alternately with the sour cream, beginning and ending with flour mix. Beat until just combined after each addition. Stir in vanilla. Spoon half of the batter into the muffin tins. Sprinkle with half the nut mix. Sppon remaining batter over brown sugar mix and add remaining nut mix over top. Bake 20-24 minutes or until toothpick tested clean. Let cool in pan 10 minutes and remove. Serve warm. Might be nice to freeze some of these for later use. |
|
|
| I like that there are almonds in there, and Mr. J LOVES coffee cake and muffins would be the perfect serving size. We always have muffins/bread in the freezer for breakfast (since he won't let me buy store stuff for the kids). |
Our Sunday School class does Crunch & Munch once a quarter and these are an easy one to make & take. I love Paula's recipes. I've got her cream cheese pound cake in the oven right now.  |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|