Heather, Sprinkle Bakes
These Pecan Coffee Cake Muffins have a crunchy cinnamon streusel topping that sits atop tender buttery cake. Just as the name implies, they pair nicely with hot cups of coffee. Tulip baking papers are made from parchment paper and are taller than regular baking cups. They can be found in the baking aisle at grocery stores or at craft stores. We recommend using them for this recipe for best results. If you use standard size baking cups, reduce the streusel topping recipe by half.
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20 min Prep Time
20 min Cook Time
- Prep Time: 20 min
- Cook Time: 20 min
- Servings: 13 muffins
Servings: 13 muffins
Ingredients
-
For the Streusel Topping:
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3 tablespoons water, ice cold
- 1/2 cup chopped pecans
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For the Coffee Cake Muffins:
- 1 1/4 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
For the Streusel Topping:
Step 1
In large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, salt and flour. Add cold butter and cut it into flour with pastry blender or two forks. Blend until mixture is grainy with small pea-sized pieces of butter speckled throughout. Add ice cold water 1 tablespoon at a time and blend it into the flour mixture with your fingers until a shaggy streusel topping is formed. Stir in chopped pecans. Cover and refrigerate streusel while muffin batter is prepared.
For the Coffee Cake Muffins:
Step 2
Preheat oven to 375°F. Line muffin tin with tall tulip-style paper cupcake liners.
Step 3
In mixing bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.
Step 4
In large measuring cup, whisk together eggs, milk and vanilla extract. Pour into dry ingredients and stir until just combined. Add melted butter and stir again until slightly lumpy batter is achieved.
Step 5
Fill each paper liner with a level 1/4 cup of muffin batter. Top batter with generous 1/4 cup of streusel topping. If using standard cupcake liners, top with 2 tablespoons.
Step 6
Bake muffins for 18-23 minutes or until toothpick inserted into centers comes out clean.
Step 7
Serve muffins warm with extra butter. Store leftovers in air-tight container.
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Reviews & Tips
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Melanie
I had been looking for a pecan muffin with streusel topping recipe for a long time and though this might meet my wishes. (I stirred a 1/2 cup of chopped pecans into the batter.)1 - the batter is way too soupy with too little flour for 2 eggs, 3/4 cup milk and 1/2 cup melted butter. I added at least 1/2 cup more. (I learned that was not enough however)2- I am a big fan of streusel toppings and often double the recipe but this one looked like enough. I had NEVER added water to a streusel before and I did only add 1 tablespoon - not 3. It seemed to sticky and had none of the usual "crumble" I was used to.3 - The streusel sunk completely into the muffin after 10 mins in the oven - so there is NO streusel - at all - anymore. Streusel NEVER needs water!I am 59 year old - very experienced, praised baker and I should have caught these errors before wasting all the ingredients, my time, and a messy kitchen.
