Marshall Field's Cinnamon Crunch Muffins

Recipe Ingredients

7 tablespoons	105ml	Butter - softened
7 tablespoons	105ml	Margarine - softened
2 2/3 cups	527g / 18oz	Sugar
3		Eggs - lightly beaten
1 1/2 cups	355ml	Sour cream
1 teaspoon	5ml	Baking soda
6 cups	375g / 13oz	Sifted cake flour
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
6 cups	1422ml	Cinnamon Crunch - (see below)
		Cinnamon Crunch
13 tablespoons	195ml	Butter - softened
2 cups	320g / 11oz	Brown sugar
3 4.1666666666667E+14/1.25E+15 cups	486g / 17oz	Chopped pecans
1 1/4 cups	78g / 2.8oz	All-purpose flour
3 1/4 tablespoons	48ml	Ground cinnamon

Recipe Instructions

Preheat oven to 350 degrees. In a large bowl, using an electric mixer, cream the butter and margarine together. Add the sugar and cream until fluffy; blend in the eggs.

In a separate, smaller bowl, combine the sour cream and baking soda and set aside.

In medium mixing bowl, sift the flour, salt, baking powder and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture. Do not overmix. Fold 2 3/4 cups of the Cinnamon Crunch mixture into the batter.

Spoon the batter into paper-lined muffin tins, filling them a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch. Bake for 25 minutes or until golden brown.

Cinnamon Crunch: Preheat oven to 350 degrees. Combine all ingredients in a large bowl and blend well with a pastry blender or process lightly in a food processor. Spread mixture on a large cookie sheet and bake for 5 to 8 minutes or until lightly browned. Let stand until cool and break into chunks. Store in an airtight container.

This recipe yields ?? servings.

Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html

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