MARSHALL FIELD'S CINNAMON CRUNCH MUFFINS

Marshall Field's Cinnamon Crunch Muffins image

Provided by Nancy Sneed

Time 35m

Yield 36 muffins

Number Of Ingredients 14

7 tablespoons butter, softened
7 tablespoons margarine, softened
2 2/3 cups sugar
3 eggs
1 1/2 cups sour cream
1 teaspoon baking soda
6 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
13 tablespoons butter, softened
2 cups brown sugar
3 1/3 cups chopped pecans
1 1/4 cups all-purpose flour
3 1/4 tablespoons ground cinnamon

Steps:

Preheat oven to 350 degrees.
In a large bowl, cream butter and margarine.
Add the sugar and cream until fluffy; blend in the eggs.
In a bowl combine the sour cream and baking soda; set aside.
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 in 2 3/4 cups of the Cinnamon Crunch.
Spoon the batter into paper-lined muffin tins, filling the a little over half full.
Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
Bake for 25 minutes or until the muffins are golden brown.
Cinnamon Crunch-----------------.
Preheat your oven to 350 degrees.
In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix.
Spread it on a cookie sheet.
Bake for 5 to 8 minutes or until golden brown.
Let stand for several hours or overnight to dry.
Break it into chunks and store in an airtight container.