Description
Sweet raisin-studded sour cream muffins with a cinnamon sugar center and nutty brown sugar streusel.
Ingredients
- FOR THE TOPPING:
- ¼ cups All-purpose Flour
- ¼ cups Packed Brown Sugar
- ¼ cups Pecans
- ¼ teaspoons Kosher Salt
- 2 Tablespoons Cold Unsalted Butter, Diced
- FOR THE CAKES:
- 1-¾ cup Granulated Sugar, Divided Use
- 1-½ teaspoon Ground Cinnamon
- 2-½ cups Cake Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Kosher Salt
- 1-½ stick Unsalted Butter, At Room Temperature
- 3 whole Eggs
- 1 cup Sour Cream
- 1 teaspoon Pure Vanilla Extract
- 1 cup Raisins
Preparation
For the topping:
Combine the flour, sugar, pecans, and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas and the mixture is crumbly. Set aside.
For the cakes:
Preheat the oven to 350°F. Lightly grease two 12-count standard-size muffin tins (recipe makes roughly 20). Stir together ¼ cup of the sugar and the cinnamon in a small bowl to combine. Set aside.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Beat the butter and remaining sugar in the bowl of an electric mixer on medium speed for 3 to 4 minutes, until light and fluffy. Add the eggs, one at a time, blending well after each addition. Add the sour cream and vanilla extract and mix well to combine. With the mixer on low speed, add the flour mixture in three additions, blending until just incorporated. Fold in the raisins.
Using an ice cream scoop, fill each muffin cup one-third of the way full with batter. Divide the cinnamon sugar mixture evenly between the cakes. Fill the muffin cups with the remaining batter, then sprinkle each cake with the pecan topping.
Bake for 25 to 30 minutes, until a cake tester inserted in the center of one comes out clean. Remove from the oven, set pan on a rack and let them cool for 10 minutes. Transfer muffins to a wire rack and let them cool completely.
