Makes 18 muffins
Ingredients
 1 cup pecans
 1 cup packed, dark brown sugar
 1 tsp ground cinnamon
 1 stick AND 2 tbsp unsalted butter, softened
 1 cup all-purpose flour
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp kosher salt
 1 cup granulated sugar
 3 large eggs
 1 cup Odyssey Reduced Fat Greek Sour Cream®
 1 tsp pure vanilla extract
Directions
1

Preheat oven to 400 degrees F.
Line 18 muffin cups with paper or foil liners. Spread the pecans in a pie plate and toast in the oven until fragrant and lightly browned; about 8 minutes.
Let cool completely.

2

In a food processor, combine the pecans with the brown sugar, cinnamon, and 4 tbsp of the butter, and pulse until the pecans are finely ground and the crumb topping resembles wet sand.

3

In a medium bowl, whisk the flour with the baking soda and salt.
In a large bowl, using a hand mixer beat the remaining 6 tbsp of butter with the granulated sugar at medium speed until fluffy; about 1-2 minutes.
Beat eggs one at a time until incorporated, then beat in the sour cream, vanilla, and 2 tbsp of water. Beat in the dry ingredients.

4

Spoon half of the batter into the prepared muffin cups and sprinkle with 1/3 of the crumb topping. Top with remaining batter and sprinkle the remaining crumb topping evenly over the batter.

5

Bake for about 25 minutes, until the tops are browned and a toothpick inserted in the center of a muffin comes out clean.
Transfer the muffins to a rack to cool for 10 minutes.
Serve warm or at room temperature.

The muffins can be stored in an airtight container for up to 2 days.
AuthoradminYields1 ServingTotal Time1 hr 5 minsCategory, ,

AuthoradminCategory, ,

 

Ingredients

Ingredients
 1 cup pecans
 1 cup packed, dark brown sugar
 1 tsp ground cinnamon
 1 stick AND 2 tbsp unsalted butter, softened
 1 cup all-purpose flour
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp kosher salt
 1 cup granulated sugar
 3 large eggs
 1 cup Odyssey Reduced Fat Greek Sour Cream®
 1 tsp pure vanilla extract

Directions

Directions
1

Preheat oven to 400 degrees F.
Line 18 muffin cups with paper or foil liners. Spread the pecans in a pie plate and toast in the oven until fragrant and lightly browned; about 8 minutes.
Let cool completely.

2

In a food processor, combine the pecans with the brown sugar, cinnamon, and 4 tbsp of the butter, and pulse until the pecans are finely ground and the crumb topping resembles wet sand.

3

In a medium bowl, whisk the flour with the baking soda and salt.
In a large bowl, using a hand mixer beat the remaining 6 tbsp of butter with the granulated sugar at medium speed until fluffy; about 1-2 minutes.
Beat eggs one at a time until incorporated, then beat in the sour cream, vanilla, and 2 tbsp of water. Beat in the dry ingredients.

4

Spoon half of the batter into the prepared muffin cups and sprinkle with 1/3 of the crumb topping. Top with remaining batter and sprinkle the remaining crumb topping evenly over the batter.

5

Bake for about 25 minutes, until the tops are browned and a toothpick inserted in the center of a muffin comes out clean.
Transfer the muffins to a rack to cool for 10 minutes.
Serve warm or at room temperature.

The muffins can be stored in an airtight container for up to 2 days.
Odyssey® Coffee Cake Muffins
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17July
2019

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