Sour Cream Coffee Cake Muffins

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READY IN: 1hr
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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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.
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