Mmm…coffee cake.  Whenever I hear the words “coffee cake”, see coffee cake, smell coffee cake, or anything with any sort of brown sugar-cinnamon crumbly topping, my mouth waters incredibly.  I’m one of those people that loves chocolate but sugary-cinnamony goodness is a very close second.  Coffee cake was a common dessert we had growing up because we always seemed to have the ingredients on hand and even now, sometimes I find myself wanting to make it.  Since I’m counting calories, I love these Sour Cream Coffee Cake Muffins  because they give me the coffee cake flavor I crave while being portion controlled.  The sour cream in these muffins help make them light and cakey and the topping is warm, nutty, and crunchy.  I left off the icing drizzle to save some calories but I’m sure it only makes these even more decadent.  These muffins would be perfect for Easter morning with a cup of coffee.  How appropriate! 

The ingredients:

Combine the brown sugar, pecans, and cinnamon in a small bowl and set aside.

In a large bowl, mix the butter and sugar together with an electric mixer.  When combined, add in the egg substitute and beat together.  Then add in the sour cream, water, and vanilla.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.  Make a well in center of mixture and add sour cream mixture.  Stir just until combined.

Spoon 3 tablespoons of the brown sugar mixture into a small bowl and set aside.  Fold the remaining mixture into the batter 4 times.

 

Spoon batter into a muffin tin filled with cupcake liner sprayed with non-stick spray.  Sprinkle remaining brown sugar mixture over the top of the batter.  Bake in a 400°F oven for 25 minutes.

Additions:  None

Omissions:

• Powdered sugar
• Orange

Substitutions:

• Whole-wheat flour

Overall Rating:  Love It

Source:  Cooking Light Magazine