Breakfast

Sour Cream Coffee Cake Muffins

I was looking for recipes on the interwebs and I ended up on the Cooking Light website. They had a whole section on “healthy muffins.” A lot of the muffins looked absolutely delicious so I decided to make the Sour Cream Coffee Cake Muffins! I adjusted several things when making these and they ended up being well, abortion not so healthy. They’re about 240 calories which is pretty high (but not as high as packaged muffins which are like 400 calories). But anyways, link healthy or not these muffins turned out delicious! They’re fluffy and very sweet. Next time I make them I’ll probably make them with a little less brown sugar topping. I would definitely recommend you making these :)

Here is the batter. A brown sugar and cinnamon mixture is gently folded into the batter.

This recipe is supposed to make 18 muffins and I suppose I could have made that many if I really tried. I opted for making 14 muffins instead. However, I only had 12 of my nifty little muffin liners.

I ended up putting the batter of 4 muffins just in the muffins pan without a liner. Then I took 4 liners and filled them with muffin batter and put them on a cookie sheet (these are my nifty free standing muffin liners, remember?)

After you put the muffins in the tin, you top them with some extra brown sugar/cinnamon mixture.

The recipe called for baking these at 400 degrees for 25 minutes. Our oven tends to run hot so I baked them at 380 degrees and they were done after 20 minutes. After you take them out of the oven and let them cool, you put a little bit of powder-sugar glaze on them. The recipe called for a orange-flavor glaze but we didn’t have orange juice so I just made a plain glaze. It was very good! But again, I would probably make these less-sweet next time by putting less topping or frosting on.

Eat the muffins warm with a little bit of butter. Yum!

Side note: The muffins I put in the tin without a liner were slightly burned and I ended up tossing them. I would definitely use liners no matter what.

Sour Cream Coffee Cake Muffins

Adapted from Cooking Light

Ingredients:
1/2 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1 cup granulated sugar
1/4 cup butter, softened
2 eggs
1 cup reduced-fat sour cream
2 tablespoons water
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Muffin tin liners
6 tablespoons powdered sugar
3 teaspoons milk

Directions:

  1. Preheat oven to 400° (or lower, depending on oven).
  2. Brown sugar and cinnamon in a small bowl; set aside.
  3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs and beat until blended. Beat in sour cream, water, and vanilla.
  4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until com1bined.
  5. Place 3 tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times (do not mix the brown sugar into the batter, gently fold it in so it’s swirled into the batter).
  6. Place 14 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.
  7. Combine powdered sugar and milk, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins.

Makes 14 muffins

 

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Blueberry Muffins

I absolutely adore muffins. Tomorrow we’re having a little morning party at school with a teacher who’s leaving. I decided to bring muffins to the little shingdig and decided on blueberry! The best blueberry muffins I have ever had are actually from a box mix- Betty Crocker Wild Blueberry mix (with real blueberries!)

This mix is superior to all other mixes (in my opinion) probably because of the real blueberries. They come in a little can! They taste much better than the little dry shriveled blueberries that a lot of mixes have. So I decided to make these muffins and needed muffin tin liners. So my mom got some for me! One problem I always have when I make muffins or cupcakes is that I often make 24 of them and I only have one muffin tin. Just as I was saying “we need another muffin tin” I read that the muffin tin liners I had could apparently just be placed on a cookie sheet and the muffin batter placed inside! I decided to give this a try.

Here are the cute little liners. Apparently these are pretty high-tec. Not only can you use them without a muffin tin but the colors won’t fade when you bake them! It’s all very exciting. Well I mixed up the batter and put half the batter in the muffin liners in the tin and half of the batter in the free-standing tins. This made a lot of batter by the way. These aren’t skimpy muffins! I was worried that the muffins would overflow but they did fine when they baked.

I was a little skeptical about how this would turn out…but I really didn’t want to sit around and do the muffins in two batches (I was making a double batch of the muffins, prescription one box only makes 12). They baked for 18 minutes and turned golden brown and smelled so delicious.

Here is the final result. The muffin on the left, women’s health the more attractive and perfect one, pathopsychology was from the muffin tin. The free-standing ones turned out a little more lopsided and deformed. But that’s not really a problem because it’s still golden brown and delicious. I still want a second muffin tin but this is a good option for if you only have one. Mmm I can’t wait to eat these tomorrow morning :)

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