Wednesday, October 28, 2009

What's to Eat Wednesday? Sour Cream Coffee Cake Muffins

I can't believe it is already time for another What's to Eat Wednesday? post. Time does fly! This week I thought I would share a recipe with you that I just cooked over the weekend for Michael's parents. It is fresh out of the Southern Living November issue. It's a must try if you love coffee cake!

Sour Cream Coffee Cake Muffins

1 cup butter, softened
2 cups sugar
2 large eggs
1 cup sour cream
1/2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
24 paper baking cups
1 cup pecan halves, finely chopped
1/4 cup sugar
1 1/2 tsp. ground cinnamon

1. Preheat the oven to 350 degrees. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 2 cups sugar, beating 2 to 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and vanilla, beating until blended.

2. Whisk together flour and next 3 ingredients; gradually stir into butter mixture. (Batter will be thick.)

3. Place baking cups in muffin pans. Spoon batter into cups, filling two-thirds full.

4. Stir together pecans, 1/4 cup sugar and cinnamon. Sprinkle pecan mixture over batter.

5. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks (about 12 to 15 minutes).

I'm sorry I have no picture for you! I have been a total slacker. I promise they are wonderful though and definitely good enough for company.


  1. Sounds delicious!! I think I can actually find all the ingredients here :)

  2. mmmmm, sounds yummy. I have to go to the store for eggs & sour cream before I can start cooking, though. I used all the eggs the other night making rice pudding...

  3. they sound soooo delicious!! i live my baking dreams through you. i can't bake AT ALL.


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