7 T. butter, softened
7 T. margarine, softened
2 2/3 c. sugar
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.
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.
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.
Thank you so much Sarah. I updated the recipe to better separate the ingredients and make the directions clearer.
After researching your question about the purpose of using margarine and butter, I found this explanation: The use of both butter and margarine was thought to enhance the texture, as the hydrogenated oils in margarine, when combined with butter, create a lighter texture that butter by itself cannot.
I separated the ingredients, the recipe should be clearer now. Thank you.