Coffee Cake Muffins

• FOR THE MUFFINS:
• 2 Large Eggs
• 2/3 cups Sour Cream
• 1 cup Buttermilk
• 1/4 cups Vegetable Oil
• 2 teaspoons Vanilla Extract
• 1 cup Coconut Sugar
• 2-1/2 cups White Whole Wheat Flour
• 4 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 2 teaspoons Ground Cinnamon
• FOR THE STREUSEL TOPPING:
• 3/4 cups Chopped Pecans
• 1/2 cups Plus 2 Tablespoons White Whole Wheat Flour
• 1/4 cups Coconut Sugar
• 1 teaspoon Ground Cinnamon
• 1/4 cups Melted Butter

1. 1. Preheat oven to 400u0b0F. Lightly grease a 12-cup muffin tin. Set aside.
2. 2. In a large bowl, whisk eggs, sour cream, buttermilk, oil, and vanilla until smooth. In another large bowl, combine coconut sugar, flour, baking powder, salt, and cinnamon. Combine dry ingredients with liquid, gently folding until just combined.
3. 3. Fill prepared muffin cups to brim with batter and smooth tops. Set aside.
4. 4. For the topping, in a small bowl, toss pecans, flour, sugar, cinnamon, and melted butter until crumbly. Sprinkle over individual muffin batter, gently pressing on top of batter.
5. 5. Bake muffins at 400u0b0F 5 minutes, then reduce heat to 375u0b0F and continue baking 15-18 more minutes, or until just golden. Cool muffins in pan 10 minutes, before removing to a wire cooling rack to cool completely.

muffins, eggs, sour cream, buttermilk, ubc, vanilla, coconut sugar, flour, baking powder, salt, ground cinnamon, streusel, pecans, flour, ubc, ground cinnamon, ubc

Taken from tastykitchen.com/recipes/breads/coffee-cake-muffins-3/ (may not work)