Ingredients Jump to Instructions ↓

  1. 7 tablespoons 105ml Butter - softened

  2. 7 tablespoons 105ml Margarine - softened

  3. 2 2/3 cups 527g / 18oz Sugar

  4. 3 Eggs - lightly beaten

  5. 1 1/2 cups 355ml Sour cream

  6. 1 teaspoon 5ml Baking soda

  7. 6 cups 375g / 13oz Sifted cake flour

  8. 1 1/2 teaspoons 7 1/2ml Salt

  9. 1 1/2 teaspoons 7 1/2ml Baking powder

  10. 1/2 teaspoon 2 1/2ml Freshly-grated nutmeg

  11. 6 cups 1422ml Cinnamon Crunch - (see below) Cinnamon Crunch

  12. 13 tablespoons 195ml Butter - softened

  13. 2 cups 320g / 11oz Brown sugar

  14. 15 cups 486g / 17oz Chopped pecans

  15. 1 1/4 cups 78g / 2.8oz All-purpose flour

  16. 3 1/4 tablespoons 48ml Ground cinnamon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. In a large bowl, using an electric mixer, cream the butter and margarine together. Add the sugar and cream until fluffy; blend in the eggs. In a separate, smaller bowl, combine the sour cream and baking soda and set aside. In medium mixing bowl, sift the flour, salt, baking powder and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture. Do not overmix. Fold 2 3/4 cups of the Cinnamon Crunch mixture into the batter. Spoon the batter into paper-lined muffin tins, filling them a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch. Bake for 25 minutes or until golden brown. Cinnamon Crunch: Preheat oven to 350 degrees. Combine all ingredients in a large bowl and blend well with a pastry blender or process lightly in a food processor. Spread mixture on a large cookie sheet and bake for 5 to 8 minutes or until lightly browned. Let stand until cool and break into chunks. Store in an airtight container. This recipe yields ?? servings.


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