Sour Cream Coffee Cake Muffins

Camilla Saulsbury

• Ready In: 1 hr
• Yields: 12 muffins

Ingredients

• Topping

• 1  cup  packed dark brown sugar
• 1  cup all-purpose flour
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄2 cup  chilled unsalted butter, cut into small pieces

• Muffins

• 1 3⁄4 cups all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup sugar
• 1  cup sour cream
• 1⁄2 cup unsalted butter, softened
• 1  teaspoon vanilla extract
• 2  eggs
• 2  tablespoons powdered sugar

Directions

1. Preheat oven to 350°.
2. Grease a 12-cup muffin pan.
3. Make the topping, in a bowl, combine the brown sugar, flour, cinnamon, and salt.
4. Using your finger or a pastry blender, rub or cut in butter until mixture resembles coarse crumbs; refrigerate until ready to use.
5. Make the muffins, in a bowl, whisk together flour, baking powder, baking soda, and salt.
6. In another bowl, using an electric mixer on medium speed, beat sugar, sour cream, butter, and vanilla until light and fluffy.
7. Beat in eggs one at a time, until well blended.
8. With the mixer on low speed, beat the flour mixture into the egg mixture until just blended.
9. Divided half the batter equally among prepared muffin cups.
10. Top with half the streusel mixture then remaining batter and remaining streusel.
11. Bake for 25-30 minutes or until a pick comes out clean.
12. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
13. Dust with powdered sugar.