Marshall Field's Cinnamon Crunch Muffins
Recipe: #43180
July 14, 2024
Categories: Copycat or Clone Recipes, Flour Spices, Sour Cream, Muffins, more
"Could cut recipe in half, this makes a lot."
Original is 36 servings
Ingredients
- Muffins
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- Cinnamon Crunch
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Nutritional
- Serving Size: 1 (112 g)
- Calories 323.4
- Total Fat - 12.6 g
- Saturated Fat - 6.1 g
- Cholesterol - 95.8 mg
- Sodium - 238.6 mg
- Total Carbohydrate - 45.6 g
- Dietary Fiber - 3.3 g
- Sugars - 26.1 g
- Protein - 9.5 g
- Calcium - 68.5 mg
- Iron - 1.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Cinnamon Crunch: In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix.
Step 3
Spread it on a cookie sheet.
Step 4
Bake for 5 to 8 minutes or until golden brown.
Step 5
Let stand for several hours or overnight to dry.
Step 6
Break it into chunks and store in an airtight container.
Step 7
Muffins: In a large bowl, cream butter and margarine.
Step 8
Add the sugar and cream until fluffy.
Step 9
Blend in the eggs.
Step 10
In a bowl, combine the sour cream and baking soda and set aside.
Step 11
Sift the flour, salt, baking powder, and nutmeg together.
Step 12
Add the flour mixture and sour cream mixture alternately to the sugar mixture
Step 13
Beginning and ending with the flour mixture.
Step 14
Do not overmix.
Step 15
Fold in 2 3/4 cups of the Cinnamon Crunch.
Step 16
Spoon the batter into paper-lined (silicone)muffin tins, filling the a little over half full.
Step 17
Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
Step 18
Bake for 25 minutes or until the muffins are golden brown.
Tips
- Cup cake liners
0 Reviews
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