Skinny Coffee Cake Muffins
Skinny Coffee Cake Muffins ~ Amazing muffins that are a little on the lighter side and taste like the "real" thing!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 18 muffins
- 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
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.
Serving: 1g | 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