Coffeecake Muffin recipe

I think we should add a new function to the Cookery Nookery: recipe requests. With that said, I give you a coffeecake muffin recipe as Britta requested and I have one of my own: Diane, can I have your Snicker Salad recipe? I find you have a fantastic ratio of apples and Snickers.

The recipe seems really long and technical, but just read it through, it's not terrible, just intimidating at first. On with the recipe!

Coffeecake Muffins

Makes 12 (this can be stretched to 13 or 14, trust me, I've done it)

1/2 cup pecans
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups flour
1 cup sugar
1 teaspoon salt
8 tablespoons butter, softened and cut into 1/2 inch pieces
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
1 egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease or line muffin cups.

Food processor method: In the bowl of a food processor fitted with the metal blade, process the nuts, brown sugar and cinnamon until the nuts are the size of sesame seeds, about ten 1-second pulses. Use a rubber spatula to scrape down the side and bottom of the food processor bowl and transfer the mixture to a medium bowl and set aside.

Return the bowl and metal blade to food processor, add the flour, sugar, and salt and process until combined, about five 1-second pulses. Sprinkle the butter evenly over the flour mixture and process until the butter is the size of oats, about eight 1-second pulses.

Remove 1/2 cup of the flour-butter mixture and stir it with a fork into the reserved brown sugar mixture until combined to make the streusel. Set aside 3/4 cup of the streusel for the muffin batter and the remaining portion for topping the muffins.

Add the baking powder and baking soda to the remaining flour mixture in the food processor bowl and process until combined, about five 1-second pulses. Whisk together the sour cream, egg and vanilla in a 1-cup glass measuring cup and add to the flour mixture. Process until the batter is just moistened, about five 1-second pulses. Add the remaining 3/4 cup of the streusel to the flour mixture and process until the streusel is just distributed throughout the batter and the batter looks crumbly, about five 1-second pulses.

Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the muffin cups. Sprinkle a scant tablespoon of streusel on top of each muffin, pressing lightly so the streusel sinks slightly into the batter. Bake muffins until a toothpick inserted in the center of muffin comes out with several crumbs clinging to it, about 18 minutes, rotating the pan from front the back halfway through backing time. Avoid overbaking. Allow muffins to cool in the time for 2 minutes then transfer to wire rack.

Hand mixing option: Chop the nuts with a knife. Proceed with the recipe, mixing the ingredients in large bowl with a wooden spoon or spatula, then use a wire whisk to cream the butter-sugar mixture.

Coffeecake muffins with quick confectioner's sugar icing variation: Place a sheet of parchment paper beneath the wire rack as the muffins cool. Whisk 1 cup confectioner's sugar and 2 tablespoons water in medium bowl until smooth. Spoon about 2 teaspoons glaze over each muffin, letting the glaze run down the sides of the muffins.