Product Recipes
Recipe: Cinnamon Swirl-Sour Cream Coffee Cake
Recipes using Cinnabon Streusel Jumbo Muffins Mix
Price Each: $16.89USD
- 1 pouch Muffin Mix
- 1/2 cup water
- 1/3 cup butter or margarine, melted
- 2 eggs
- 1 container (8 oz) sour cream
- 1 pouch Cinnamon Swirl Mix
- 1 pouch Streusel Topping
- 1/4 cup chopped walnuts, if desired
- 1 Glaze packet
- Preheat oven to 350 degrees. Grease bottom only of 13 x 9 inch rectangular pan.
- Stir Muffin Mix, water, sour cream, melted butter and eggs in medium bowl just until blended (batter will be lumpy).
- Reserve 1/4 cup from Cinnamon Swirl mix. Sprinkle remaining swirl mix over batter in bowl; spread evenly.
- Gently stir swirl mix into batter (do not mix in completely).
- Spread batter in pan; sprinkle with reserved swirl mix, the Streusel Topping and walnuts.
- Bake 30 to 35 minutes or until edges of coffee cake are golden brown.
- Cool about 45 minutes or utnil still slightly warm.
- Squeeze Glaze packet about 10 seconds (do not microwave). Cut off 1 corner of packet with scissors; drizzle over coffee cake.
- Serve warm.
Store muffins loosely covered at room temperature. Or store in airtight bag or container in refrigerator up to 1 week or in freezer up to 3 months.
To rewarm leftover muffins, microwave 1 muffin uncovered on microwavable paper towel on Medium (50%) 15 to 20 seconds if room temperature, 25 to 30 seconds if refrigerated, 30 to 35 seconds if frozen.