Marshall Field Cinnamon Crunch Muffins


  • 7 Tbsp butter, softened
  • 7 Tbsp margarine, softened
  • 2 2/3 cups granulated sugar
  • 3 eggs, lightly beaten
  • 1 1/2 cups sour cream
  • 1 tsp baking soda
  • 6 cups sifted cake flour
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp freshly grated nutmeg
  • 6 cups Cinnamon Crunch (recipe follows)


Preheat oven to 350° F.

In a large bowl, using an electric mixer, cream the butter and margarine together. Add the sugar and cream until fluffy; blend in the eggs.

In a separate, smaller bowl, combine the sour cream and baking soda and set aside.

In medium mixing bowl, Sift the flour, salt, baking powder and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture. Do not overmix. Fold 2 3/4 cups of the Cinnamon Crunch mixture into the batter.

Spoon the batter into paper-lined muffin tins, filling them a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch. Bake for 25 minutes or until golden brown.

Cinnamon Crunch Ingredients:

  • 13 Tbsp butter, softened
  • 2 cups brown sugar, firmly packed
  • 3 1/3 cups chopped pecans
  • 1 1/4 cups all-purpose flour
  • 3 1/4 Tbsp ground cinnamon


Preheat oven to 350° F.

Combine all ingredients in a large bowl and blend well with a pastry blender or process lightly in a food processor. Spread mixture on a large cookie sheet and bake for 5 to 8 minutes or until lightly browned. Let stand until cool and break into chunks.

Store in an airtight container.

Makes 4

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