Sour Cream Coffeecake Muffins

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup butter softened
• 0.5 cup brown sugar dark packed
• 0.5 cup egg substitute 
• 7.8 ounces flour all-purpose
• 1 cup granulated sugar 
• 1.5 teaspoons ground cinnamon 
• 1 cup cup heavy whipping cream sour reduced-fat
• 3 teaspoons orange juice fresh
• 0.3 cup pecans chopped
• 6 tablespoons powdered sugar 
• 0.5 teaspoon salt 
• 1 Dash salt 
• 1 teaspoon vanilla extract 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. Combine first 3 ingredients; set aside.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
4. Add egg substitute; beat 3 minutes. Beat in sour cream, water, and vanilla.
5. Lightly spoon flour into dry measuring cups; level with a knife.
6. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until combined.
7. Place 3 tablespoons brown sugar mixture in a small bowl; set aside.
8. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.
9. Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups.
10. Sprinkle batter evenly with reserved brown sugar mixture.
11. Bake at 400 for 25 minutes or until a wooden pick inserted in center comes out clean.
12. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.
13. Combine powdered sugar, juice, and dash of salt in a small bowl, stirring until smooth.
14. Drizzle powdered sugar mixture evenly over muffins.