Marshall Field's Cinnamon Crunch Muffins

Recipe Ingredients

		Muffins
2 1/3 tablespoons	34ml	Butter
2 1/3 tablespoons	34ml	Margarine
1 cup	198g / 7oz	Sugar
1 cup	198g / 7oz	Eggs (large)
1/2 cup	118ml	Sour cream
2 cups	125g / 4.4oz	Sifted cake flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Baking powder
1/4 teaspoon	1.3ml	Nutmeg
		Cinnamon Crunch
4 3.3333333333333E+14/1.0E+15 tablespoons	65ml	Butter
2/3 cup	106g / 3.7oz	Brown sugar
1 cup	146g / 5.1oz	Chopped pecans
1/2 cup	31g / 1.1oz	Flour
1 tablespoon	15ml	Cinnamon

Recipe Instructions

Preheat oven to 350F.

In a large bowl, cream the butter, margarine, sugar. Cream until light and fluffy.

Blend in the eggs.

In a bowl, combine sour cream and baking soda. Set aside. Sift cake flour, salt, baking powder and nutmeg together. Add flour mixture and sour cream to butter mixture.

Do not over mix.

In a large bowl, combine crunch mix ingredients with a pastry blender.

Mix well. Fold in 1/2 cup crunch mix with muffin mix. Spoon into paper cup lined muffin tins. Fill a little over half full.

Sprinkle remaining crunch mix over the top. Bake for 25 minutes or until golden brown.

Makes 12 muffins.

Source:
Original recipe passed down through the generations and tran

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