Recipe: Cinnamon Swirl-Sour Cream Coffee Cake

Recipes using Cinnabon Streusel Jumbo Muffins Mix

• 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

1. Preheat oven to 350 degrees. Grease bottom only of 13 x 9 inch rectangular pan.
2. Stir Muffin Mix, water, sour cream, melted butter and eggs in medium bowl just until blended (batter will be lumpy).
3. Reserve 1/4 cup from Cinnamon Swirl mix. Sprinkle remaining swirl mix over batter in bowl; spread evenly.
4. Gently stir swirl mix into batter (do not mix in completely).
5. Spread batter in pan; sprinkle with reserved swirl mix, the Streusel Topping and walnuts.
6. Bake 30 to 35 minutes or until edges of coffee cake are golden brown.
7. Cool about 45 minutes or utnil still slightly warm.
8. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off 1 corner of packet with scissors; drizzle over coffee cake.
9. 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.