As good as light muffins get

I'm still on my New Year's quest to eat healthier/lose weight, and this is the latest breakfast recipe I've tried. These Sour Cream Coffeecake Muffins were moist and tender, and swirled with cinnamon-y goodness. In fact, they are almost too good. I can polish one off in four bites and could easily eat three muffins in a sitting. At around 180 calories each, that would be like making a trip to Dunkin' Donuts! I also found it hard to stay away from them during the day. But one of these with a banana is a satisfying and enjoyable way to start the day. Next time I make them, I'll probably freeze them and take out a few at a time so there's less of a temptation to indulge in too many.

Sour Cream Coffeecake Muffins

Adapted from Cooking Light

1/2 cup packed dark brown sugar
1/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
1 cup granulated sugar
1/4 cup butter, softened
2 eggs
1 cup reduced-fat sour cream
2 Tablespoons water
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup King Arthur white whole wheat flour (can use all all-purpose)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
6 Tablespoons powdered sugar
2 Tablespoons skim milk

Preheat oven to 400 degrees F.

Combine first dark brown sugar, pecans and cinnamon. Set aside.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg; beat 3 minutes. Beat in sour cream, water, and vanilla.

Lightly spoon flour into dry measuring cups; level with a knife. 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.

Place 3 Tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.

Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400 degrees for 18-20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.

Combined powdered sugar and milk in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins.

Makes 18 muffins. Roughly 182 calories and 5.7 grams of fat per muffin.


Emiline said...

Way to stick with your diet! That's impressive.
I'm trying to eat a little better, myself.
These muffins look delicious. I think I enjoy Cooking Light more and more, everyday. I read it at work when I'm supposed to be doing my job.

Hendria said...

We will be trying these... :)

Haley said...

We would like to feature this recipe on our blog. Please email if interested. Thanks :)