COFFEE CAKE MUFFINS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Streusel Topping:
  • 1 cup packed dark-brown sugar
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • For Muffins:
  • 1/2 cup (1 stick) unsalted butter, room temperature plus more for pans
  • 1 3/4 cups all-purpose flour (spooned and leveled) plus more for pans (I used Pam for Baking)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • Confectioner's sugar, optional

Directions

  • Prepare streusel topping: In a medium bowl, stir together brown sugar, flour and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
  • Prepare muffins: Preheat oven to 350. Butter and flour a jumbo 12 cup muffin tin (or two 6 cup muffin tins). In a small bowl whisk together flour, baking powder, and baking soda; set aside. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time until well combined. With mixer on low, beat flour mixture into butter mixture.
  • Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioner's sugar, if desired.

Notes

Blogged at howtoeatacupcake.blogspot.com

from Everyday Baking from Everyday Food.

Categories: Bread  Muffin 

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