Skinny Coffee Cake Muffins
Skinny Coffee Cake Muffins ~ Amazing muffins that are a little on the lighter side and taste like the "real" thing!
Servings: 18 muffins
Calories: 233kcal
Ingredients
- 1/2 c. packed light brown sugar
- 1/4 c. chopped pecans
- 1 1/2 tsp ground cinnamon
- 1 c. granulated sugar
- 1/4 c. butter softened
- 1/2 c. egg substitute
- 1 c. reduced-fat sour cream
- 2 Tbsp water
- 1 tsp vanilla extract
- 1 3/4 c. all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Cooking spray
- 3 tablespoons powdered sugar
- 1 tsp milk
Instructions
- Preheat oven to 400 degrees. Place 18 muffin liners in muffin tin and spray with non-stick cooking spray.
- In a small bowl combine brown sugar, pecans and cinnamon. Remove 3 Tbsp of mixture for topping of muffins. Set aside.
- In a large bowl cream sugar and butter for about 3 minutes on medium speed. Add egg substitute and beat for 3 minutes. Ad sour cream, water and vanilla. Beat until combined.
- In a large bowl whisk flour, baking powder, baking soda and salt.Make a well in the center of mixture and add sour cream. Stir until just combined.
- Gently fold brown sugar mixture (remember to reserve 3 Tbsp for topping) into batter.
- Spoon batter into prepare cups. Sprinkle batter with reserved brown sugar mixture.
- Bake at 400 degrees for 25 minutes. or until they test done. Remove from oven and place muffins on wire rack immediately and cool for 10 minutes.
- In a small bowl mixture together powdered sugar and milk stirring until smooth. Drizzle over muffins.
Nutrition
Serving: 1 | Calories: 233kcal | Carbohydrates: 40g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 148mg | Potassium: 116mg | Fiber: 1g | Sugar: 21g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1.4mg