Cinnamon Crunch Delight Muffins

Marshall Field’s Cinnamon Crunch Muffins Recipe

Description:

Indulge in the delightful aroma and irresistible taste of Marshall Field’s Cinnamon Crunch Muffins, a cherished recipe perfect for any occasion. These muffins, with their tender crumb and crunchy topping, are sure to become a favorite among family and friends.

Recipe Information:

• Category: Quick Breads
• Keywords: Breads, Kid Friendly, < 60 Mins
• Total Time: 35 minutes
• Servings: 36 muffins

Nutritional Information (per serving):

• Calories: 376.4
• Fat: 18.6g
  • Saturated Fat: 6.5g
• Cholesterol: 38.8mg
• Sodium: 137.8mg
• Carbohydrates: 50.3g
  • Fiber: 1.8g
  • Sugar: 27.1g
• Protein: 4.2g

Ingredients:

• 7 tablespoons butter
• 7 tablespoons margarine
• 2 2/3 cups sugar
• 3 eggs
• 1 1/2 cups sour cream
• 1 teaspoon baking soda
• 6 cups cake flour
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon nutmeg
• 13 tablespoons butter
• 2 cups brown sugar
• 3 1/3 cups pecans
• 1 1/4 cups all-purpose flour
• 3 1/4 tablespoons ground cinnamon

Instructions:

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.

   Related Articles

   • 
     Crispy Golden Pork Cutlets: Quick & Easy Recipe
   • 
     Honey Bliss: Heavenly Cinnamon Rolls with Creamy Cheese Frosting 🍯✨
   • 
     Memphis Melody: Vegan Elvis Vanilla Dream Cookies
   • 
     Creamy Seafood Delight: Irresistible Crab and Shrimp Mold

2. Prepare Batter:

   • In a large bowl, cream together 7 tablespoons of butter and 7 tablespoons of margarine until smooth and creamy.
   • Add 2 2/3 cups of sugar to the butter mixture and beat until fluffy.
   • Blend in 3 eggs until well incorporated.

3. Prepare Sour Cream Mixture:

   • In a separate bowl, combine 1 1/2 cups of sour cream with 1 teaspoon of baking soda. Set aside.

4. Sift Dry Ingredients:

   • In another bowl, sift together 6 cups of cake flour, 1 1/2 tablespoons of baking powder, 1/2 teaspoon of nutmeg, and a pinch of salt.

5. Combine Wet and Dry Ingredients:

   • Alternately add the flour mixture and the sour cream mixture to the sugar and egg mixture, beginning and ending with the flour mixture. Be careful not to overmix.

6. Fold in Cinnamon Crunch:

   • Gently fold in 2 3/4 cups of the prepared Cinnamon Crunch mixture into the batter.

7. Fill Muffin Tins:

   • Spoon the batter into paper-lined muffin tins, filling each about a little over half full.

8. Top with Cinnamon Crunch:

   • Sprinkle the tops of the muffins with the remaining Cinnamon Crunch mixture.

9. Bake:

   • Bake in the preheated oven for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

10. Prepare Cinnamon Crunch:

    • Preheat your oven to 350 degrees Fahrenheit.
    • In a large bowl, combine 13 tablespoons of butter, 2 cups of brown sugar, 3 1/3 cups of pecans, 1 1/4 cups of all-purpose flour, and 3 1/4 tablespoons of ground cinnamon.
    • Work the ingredients together using a pastry blender or food processor until the mixture resembles coarse crumbs.

11. Bake Cinnamon Crunch:

    • Spread the prepared Cinnamon Crunch mixture evenly on a baking sheet.
    • Bake for 5 to 8 minutes, or until golden brown and fragrant.

12. Cool and Store:

    • Allow the Cinnamon Crunch to cool completely, then let it stand for several hours or overnight to dry.
    • Break the cooled Cinnamon Crunch into chunks and store in an airtight container until ready to use.

Enjoy these delectable Marshall Field’s Cinnamon Crunch Muffins with a cup of coffee or tea for a delightful treat that’s perfect any time of day! 🧁☕