Capture that springtime brunch buzz and impress friends by serving these Moist Coffee Cake Muffins. Guests will snap them up and leftovers will make a quick and easy weekday breakfast. Here’s to brunch, Enjoy!

Moist Coffee Cake Muffins

1 cup finely chopped pecans
1/2 cup toffee bits
1/4 cup firmly packed dark brown sugar
1/4 cup butter (4 tablespoons), softened
2 tablespoons unbleached all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon Nielsen-Massey Pure Coffee Extract

Combine ingredients in a small bowl and set topping mixture aside.

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed dark brown sugar
1/2 cup sugar
2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
2 eggs
1/2 cup sour cream

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Preheat oven to 350 degrees F. Place 18 paper liners into two standard cupcake tins; set aside. In a medium bowl, add flour, baking powder, baking soda and salt; whisk to blend and set aside.

In a large mixing bowl, add butter, sugars and vanilla extract. With a handheld mixer, beat on medium-high speed until incorporated, about 2-3 minutes. Add eggs one at a time, beating after each addition. Reduce speed to low. Add dry ingredients one-half at a time alternating with sour cream, beat after each addition; scrape sides of bowl as needed. Do not overmix batter.

Fill each liner with 2 heaping tablespoons of batter then evenly place a heaping tablespoon of topping on batter. Firmly press topping into batter with finger tips. Some of the topping should be visible. Buy effexor online

Bake until done about 15-17 minutes. Serve muffins warm. To cool, carefully place muffins in 2 (9 x 13 inches) pans and cover with plastic wrap; set aside to cool. Make sure the wrap does not touch the muffin tops; this method of cooling will make delicious Moist Coffee Cake Muffins. Buy celexa online

Makes 1 1/2 Dozen