Sour Cream Coffee Cake Muffins

DIRECTIONS

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