Cinnfully Delicious Cinnamon Cake Muffins

Need some aroma therapy?  I've been working on a recipe for individual sized coffee cakes since March...something like a marriage between a coffee cake and a muffin.

Now that the weather is getting colder, every time I make Cinnamon Cakes my house smells so delicious, so much better than a chemically candle and so much yummier for you...and a friend!

Pack these cakes up for an awesome gifty.

Cinnfully Delicious Cinnamon Cake Muffins

Preheat oven to 350 degrees F.  Spray a muffin tin with butter flavored cooking spray, or use cupcake liners.

There are three components to make separately, batter, filling and topping, makes 12 muffins.

Batter

In a medium sized bowl mix until combined:

1/2 cup butter, melted
3/4 cup milk
2 large eggs
1/4 cup sour cream (you can sub Dannon Vanilla Yogurt)
1 3/4 cups all purpose flour
3/4 cup granulated sugar
1 Tablespoon baking powder
1 Tablespoon cinnamon
1/2 teaspoon salt

Filling

With a spoon, mix the following in a small bowl:

2 Tablespoons cinnamon
1/2 cup crushed pecans
3/4 cup granulated sugar

Topping

With a spoon or fork, mix the following in a small bowl until crumbly:

1/3 cup flour
1/2 cup granulated sugar
1/4 cup melted butter
1 teaspoon cinnamon
1/4 cup crushed pecans

Divide the batter evenly between the muffin cups, about 2 heaping teaspoons each. Next layer 2 teaspoons of cinnamon filling, go back and fill in any muffins that could use a bit more to use up all of the filling mixture.  Top with another layer of batter, about 2 teaspoons each.  Finish with topping, evenly distributed on each muffin.

Bake for 25 minutes or until lightly brown.

To check if done, a knife or toothpick inserted in the center of your muffin will come out without crumbs.

Or bake in decorative paper trays, they practically wrap themselves.