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Marshall Field's Cinnamon Crunch Muffins

Courses: Dessert
Serves: 12 people

Recipe Ingredients

  Muffins
2 1/3 tablespoons 34mlButter
2 1/3 tablespoons 34mlMargarine
1 cup 198g / 7ozSugar
1 cup 198g / 7ozEggs (large)
1/2 cup 118mlSour cream
2 cups 125g / 4.4ozSifted cake flour
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlBaking powder
1/4 teaspoon 1.3mlNutmeg
  Cinnamon Crunch
4 3.3333333333333E+14/1.0E+15 tablespoons 65mlButter
2/3 cup 106g / 3.7ozBrown sugar
1 cup 146g / 5.1ozChopped pecans
1/2 cup 31g / 1.1ozFlour
1 tablespoon 15mlCinnamon

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.

Source:
Original recipe passed down through the generations and tran

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