Thursday, October 3, 2013

PECAN CRUMB CAKE SUGAR COOKIE MUFFINS!

WHOA!  BRUNCH WILL NEVER BE THE SAME ONCE YOU SERVE THESE!!!! LET THEM COOL A BIT AND SERVE WHILE STILL WARM.....OOH LA LA!
 

FOR THE COOKIE BASE:
COOKIES: 3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. 
ADD EGG, MILK, VANILLA. 
ADD FLOUR & BAKING POWDER. 
PAT INTO DISK. CHILL 1 HOUR OR OVERNIGHT IF EASIER.
PREHEAT OVEN TO 350. 
Line a muffin tin with paper liners and put 1 ounce of cookie dough in each one.  Bake 10 minutes and while it's baking, make the crumb cake topping.  



Crumb Cake Topping:
1 cup packed light brown sugar
1 cup all-purpose flour
1 tsp. ground cinnamon
8 Tablespoons soft butter
chopped pecans, for sprinkling on top

Remove the cookie dough muffins from the oven after 10 mins and pile on the crumble topping!  Sprinkle on some pecans and return to the oven for an additonal 10 mins.  Let cool and dust with powdered sugar. Eat while slightly warm.  Unbelievable!!!  Yum!
Crumb Cake topping adapted from Oh Bite it!

3 comments:

Jessica@AKitchenAddiction said...

Love that these muffins have a cookie base! They sound so good!

BABY A said...

I made these and they came out GREAT!!!
Thanks for a yummy recipe :)

BABY A said...

Thanks for a yummy recipe. I made these and boy were they good!!

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