Coffee Cake Muffins

This recipe is a variation on one I made prior to starting the blog. It calls for jumbo muffin tins but I used regular sized. I also made it in two ways, the first using the strudel only on top of the muffins and the other way with a bit of the streusel mixed into the batter for flavoring. I had extra streusel topping left over so you may want to cut the ingredients in half. I think they came out well, come back tomorrow to find out.



Streusel Ingredients

• 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

Muffins Ingredients

• 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
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs

Directions

1. 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.
2. Preheat oven to 350 degrees. Prepare muffins: grease a 12-cup muffin tin
   
3. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
4. 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 until just mixed.
5. Spoon batter into muffin tins and cover with streusel.
   
6. Bake 20 to 25 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.