Rhubarb (or fruit in season) sour cream coffee cake muffins
These versatile coffee cake muffins are a wonderful way to take advantage of local fresh fruit. In fact, the original recipe called for peaches! Lyla makes these year round with whatever fruit is in season.
In the fall and winter, these become delightful apple coffee cake muffins. In the spring, they become rhubarb coffee cake muffins, and in the summer, peaches take center stage.
This particular recipe really gives you a chance to combine and play with different nuts, spices, and fruit to find the perfect combination for your family’s tastes! Cardamom, for example, is especially good when using apples!
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced (or substitute your preferred fruit). To substitute rhubarb, slice and soak in sugar for two hours or longer.
1/2 cup chopped pecans (or favorite nuts)
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan*
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy.
With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan*. Top with half of the peaches or fruit of your choice, then sprinkle with two-thirds of the sugar mixture on top. Spread the remaining batter on top, arrange the remaining peaches or fruit of your choice on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
* Lyla uses jumbo muffin tins, lined with muffin papers, and baked until fork comes out clean. Using muffin tins generally means a shorter baking time than a whole cake, which means you can enjoy these muffins even sooner!