Marshall Field’s Cinnamon Crunch Muffins

Cinnamon Coffee Cake Muffins - Stuck On Sweet
Christmas at Marshall Field's | The Saturday Evening Post
One of Marshall Field’s famous Christmas window scenes


Muffin ingredients
7 T. butter, softened
7 T. margarine, softened
2 2/3 c. sugar
3 eggs
1 1/2 c. sour cream
1 t. baking soda
6 c. sifted cake flour
1 1/2 t. baking powder
1/2 t. nutmeg

Cinnamon Crunch topping ingredients:
13 T. butter, softened
2 c. brown sugar
3 1/3 c. chopped pecans
1 1/4 c. all-purpose flour
3 1/4 T. ground cinnamon

Cinnamon Crunch topping directions:
Preheat oven to 350 degrees.
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 and bake 5-8 min. or until golden brown.
Let stand for several hours or overnight to dry. Break it into chunks and store in an airtight container.
Muffin directions:
Preheat oven to 350 degrees. Cream butter and margarine, add sugar and cream until fluffy; blend in the eggs.
Combine 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.
Fold in 2 3/4 c. 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 25 min. or until the muffins are golden brown.

4 thoughts on “Marshall Field’s Cinnamon Crunch Muffins

  1. Does the cinnamon crunch start at the 13 T butter? Ingredients aren’t separated. I wonder what the purpose is of using margarine instead of all butter.

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