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Ingredients
| salted butter: 7 Tbl (softened) |
| margarine (oleo): 7 Tbl (softened) |
| granulated sugar: 2 2/3 cups |
| eggs: 3 |
| sour cream: 1 1/2 cups |
| baking soda: 1 tsp |
| cake flour: 6 cups |
| baking powder: 1 1/2 tsp |
| whole nutmeg: 1/2 tsp (freshly grated) |
| salted butter: 13 Tbl (softened) |
| light brown sugar (packed): 2 cups |
| pecans (chopped): 3 1/3 cups |
| all-purpose flour (unsifted): 1 1/4 cups |
| ground cinnamon: 3 1/4 Tbl |
Marshall Field's Cinnamon Crunch Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
36 serving(s)
Tags
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and margarine.
- Add the sugar and cream until fluffy; blend in the eggs.
- In a bowl combine the sour cream and baking soda; set aside.
- Sift the flour, salt, baking powder, and nutmeg together.
- Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
- Do not overmix.
- Fold in 2 3/4 cups of the Cinnamon Crunch.
- Spoon the batter into paper-lined muffin tins, filling the a little over half full.
- Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
- Bake for 25 minutes or until the muffins are golden brown.
- Cinnamon Crunch-----------------.
- Preheat your oven to 350 degrees.
- In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix.
- Spread it on a cookie sheet.
- Bake for 5 to 8 minutes or until golden brown.
- Let stand for several hours or overnight to dry.
- Break it into chunks and store in an airtight container.