Thoughts For Food

Insights into the Mind of a Culinary School Student

Cinnamon Pecan Coffeecake Muffins


404643_710425609406_699123801_nThis is my all-time favorite muffin recipe. I actually learned this recipe while I was on Externship and it quickly became my favorite item to make. They smell wonderful while they’re baking and they taste just as good. Whether for a party or just for the family, these muffins are most definitely a crowd-pleaser.

Cinnamon Pecan Coffeecake Muffins – Makes 24

Dry Team

  • 400g Flour
  • 290g Sugar
  • 9g Baking Powder
  • ½ Tsp Baking Soda
  • Pinch of Salt
  • 160g Butter

Wet Team226177_630386438546_276449_n

  • 360g Sour Cream
  • 100g Eggs
  • 60g Egg Yolks
  • 15g Vanilla Extract
  • 30g Canola Oil

Topping

  • 120g Toasted Pecans
  • 100g Dark brown Sugar
  • 6g Cinnamon
  1. Preheat your oven to 400-degrees
  2. Combine the ingredients for the topping in the Food Processor and pulse until the Pecans are chopped small. Set aside.
  3. Cut the butter into small cubes and combine them with the rest of the Dry Team in the Food Processor until the texture is similar to wet sand. Set aside.
  4. Combine all the Wet Team ingredients in a large bowl, then mix in the Dry Team ingredients until only just combined. Try not to overmix.
  5. Fold in 2/3 of the Topping mixture. Leave the rest to top the muffins.
  6. Spray the muffin cups with a little bit of no-stick spray and then fill them about 2/3 of the way. Don’t over fill them or else they’ll flow everywhere in the oven.
  7. Bake for 400-degrees for 10 minutes, then drop the temperature to 350-degrees and bake for another 10 minutes, or until a toothpick comes out clean.
  8. Cool for 5 minutes before serving
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Author: NJ_Chef

A graduate of the Culinary Institute of America and aspiring food-writer. 28-year old chef, blogger, eSports fan, gamer, jack-of-all-trades and master of none.

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