Sour Cream Pecan Streusel Muffins
Indulge in the perfect blend of sweet and nutty with these Sour Cream Pecan Streusel Muffins—your new favorite breakfast treat or anytime snack! These muffins are irresistibly moist and tender, thanks to creamy sour cream and a buttery base, while a crunchy pecan streusel topping laced with cinnamon and brown sugar adds a delightful crunch to every bite. Easy to make in just 35 minutes, this recipe delivers bakery-quality results right from your kitchen. Perfect for brunches, coffee breaks, or as a make-ahead treat, these pecan-studded muffins strike an ideal balance of texture and flavor that will keep you coming back for more!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 0.75 cup chopped pecans
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (for streusel)
- 2 tablespoons all-purpose flour (for streusel)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt.
In a medium bowl, combine 0.5 cup of melted unsalted butter, 1 cup of sour cream, 1 teaspoon of vanilla extract, and 2 large eggs. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Prepare the streusel topping in a small bowl. Combine 0.5 cup of chopped pecans, 0.5 cup of brown sugar, 1 teaspoon of ground cinnamon, 2 tablespoons of unsalted butter, and 2 tablespoons of all-purpose flour. Mix with a fork until the mixture is crumbly.
Spoon the muffin batter evenly into the prepared tin, filling each cup about 3/4 full.
Sprinkle the streusel topping generously over each muffin.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
4238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.1 g | 307% | |
| Saturated Fat | 114.9 g | 574% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 501.6 g | 182% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 290.2 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 575 mg | 44% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 907 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
