Menu
Author:
Franco Salzillo
Coffee cakes are fun. They can be as varied as coffee, and it’s because they’re the perfect combo. A slice of coffee cake makes coffee more enjoyable, which goes the other way around as well.
Now, not all coffee cakes are created equal. Some are nice and plain, and others are incredibly sophisticated. Today we’re making one right in the middle, a balanced and pretty cranberry pecan coffee cake. And the best part? We’re not even making a loaf of bread out of it, but muffins!
For this recipe, you’ll need the staple ingredients for muffins: flour, sugar, baking powder and eggs. We’re also adding sour cream to give body, a rich mouthfeel and a lovely tang to the dough.
What’s extra special about these coffee cake muffins is the crushed pecans and the cranberries. They add new layers of color, flavor and texture to the already fluffy and moist muffins, and you can’t beat that.
Last but not least, let’s garnish the muffins with a sweet sugar glaze. For this one, you’ll need confectioners’ sugar, butter, vanilla extract and a splash of milk. This one’s easy, but it’s lovely!
You know the drill, mix the dry ingredients in a bowl and add the wet ones slowly while stirring to form a batter. Here’s where you’ll add the cranberries and pecans as well.
Once you have a sticky, runny, homogeneous batter, pour it into muffin or cupcake liners in a tin and bake these bad boys until cooked through. I promise, this one’s easy!
For the glaze:
Preheat the oven to 350°F.
In a mixing bowl, combine the flour, sugar, baking powder and salt.
Pour in the eggs one at a time while whisking and add the sour cream, crushed pecans and cranberries.
Pour the mixture into 9-muffin tin with muffin liners.
Bake for 30-35 minutes or until cooked through.
For the glaze, whisk the confectioners’ sugar with the softened butter, vanilla extract and milk until smooth. If too thick, add one more tablespoon of milk.
Wait until the muffins have cooled down before unmolding and drizzle with the sugar glaze before serving.
