"You can make these up to a day ahead and keep in an airtight container. They are buttery delicious and very moist!"
2 1/2 cups
packed brown sugar
cold butter, cut into small cubes
2 cups toasted walnuts or 2 cups
Set oven to 350 degrees.
Set oven rack to middle position.
Generously butter the bottoms, sides and tops of 18 non-stick muffin tins.
In a large bowl stir together sugar, flour, salt and 3/4 cup brown sugar.
Add in 3/4 cups cold butter and blend with a pasty blender or you fingers until the mixture resembles coarse meal with some pea-size butter pieces in the mixture; transfer 3/4 cup of the mixture to a bowl and blend in cinnamon, the remaining 1/4 cup butter and remainder 1/4 cup brown sugar with your fingertips or pastry blender until crumbly.
Stir in the chopped nuts; chill for 15 minutes.
Whisk together sour cream, egg, egg yolk, vanilla, baking soda.
Add in the flour mixture until JUST combined (the batter will be stiff).
Divide the batter evenly between the 18 muffin tins (they should be about two-thirds full).
Sprinkle each with streusel topping (pressing it lightly into the batter).
Bake coffeecakes for about 20-25 minutes, or until they test done with a toothpick inserted in the middle.
Cool in the pans on racks for 30 minutes.
Loosen the cakes with a small sharp knife, then carefully remove cakes from the muffin tins.
Page 2 of 2
Streusel Sour Cream Muffin Coffeecakes (cont.)