Cinnamon Crunch Cobblestone Muffins

From Food Snots


For the Dough:
  • 4 eggs
  • 1 cup granulated sugar
  • 1 tsp kosher salt
  • 2 cup skim milk, warmed
  • 4 oz butter, melted
  • 7 cup flour, divided
  • 2 pkg (0.25oz each) quick rise yeast

For Coating
  • 1/4 cup pecan halves, chopped
  • 2/3 cup sugar
  • 1 tablespoon cinnamon
  • 1/3 cup butter of margarine, melted, divided
  • 1 tablespoon all-pupose flour


  • In large mixing bowl,  mix together yeast with warmed milk. Add in the eggs, sugar and salt. Continue to mix in the melted butter and 3 cups flour. Add remaining flour until combined, trying not to over mix. Turn dough out into a greased bowl, cover and let rise until doubled in size.
  • Line large muffin cups with liners or parchment paper.
  • Preheat oven to 375 degrees. Combine pecans, sugar and cinnamon in a small bowl, mix well.
  • Separate rolls; cut each roll into six pieces using pizza cutter.
  • Place half of the dough pieces and 2 tablespoons of the butter in medium bowl; toss gently to coat. Sprinkle with 1/4 cup of the sugar mixture; toss to coat. Divide dough pieces evenly among six muffin cups. Repeat with remaining dough, 2 tablespoons of the butter and 1/4 cup of the sugar mixture; divide evenly to fill remaining muffin cups.
  • Add flour to remaining sugar mixture; add remaining butter and mix until crumbly.
  • Place a small spoonful scoop of crumb topping over each muffin.
  • Bake 15-20 minutes or until muffins are deep golden brown. Remove from oven. Cool in pan 5 minutes.


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