Sour Cream Coffee Cake Muffins

• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 24 paper baking cups
• 1 cup pecan halves, finely chopped
• 1/4 cup sugar
• 1 1/2 teaspoons ground cinnamon

1. Preheat oven to 350u0b0. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 2 cups sugar, beating 2 to 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and vanilla, beating until blended.
2. Whisk together flour and next 3 ingredients; gradually stir into butter mixture. (Batter will be thick.)
3. Place baking cups in muffin pans. Spoon batter into cups, filling two-thirds full.
4. Stir together pecans, 1/4 cup sugar, and cinnamon. Sprinkle pecan mixture over batter.
5. Bake at 350u0b0 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks (about 12 to 15 minutes).

butter, sugar, eggs, sour cream, vanilla, flour, baking powder, salt, baking soda, baking cups, pecan halves, sugar, ground cinnamon

Taken from www.myrecipes.com/recipe/sour-cream-coffee-cake-muffins (may not work)