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Marshall Field's Cinnamon Crunch Muffins

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 1/3 tablespoons 34ml Butter

    2. 2 1/3 tablespoons 34ml Margarine

    3. 1 cup 198g / 7oz Sugar

    4. 1 cup 198g / 7oz Eggs (large)

    5. 1/2 cup 118ml Sour cream

    6. 2 cups 125g / 4.4oz Sifted cake flour

    7. 1/2 teaspoon 2 1/2ml Salt

    8. 1/2 teaspoon 2 1/2ml Baking powder

    9. 1/4 teaspoon 1 1/3ml Nutmeg Cinnamon Crunch

    10. 15 tablespoons 65ml Butter

    11. 2/3 cup 106g / 3.7oz Brown sugar

    12. 1 cup 146g / 5.1oz Chopped pecans

    13. 1/2 cup 31g / 1.1oz Flour

    14. 1 tablespoon 15ml Cinnamon

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Preheat oven to 350F. In a large bowl, cream the butter, margarine, sugar. Cream until light and fluffy. Blend in the eggs. In a bowl, combine sour cream and baking soda. Set aside. Sift cake flour, salt, baking powder and nutmeg together. Add flour mixture and sour cream to butter mixture. Do not over mix. In a large bowl, combine crunch mix ingredients with a pastry blender. Mix well. Fold in 1/2 cup crunch mix with muffin mix. Spoon into paper cup lined muffin tins. Fill a little over half full. Sprinkle remaining crunch mix over the top. Bake for 25 minutes or until golden brown. Makes 12 muffins.

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