Sour Cream Coffee Cake Muffins

Oh. My. Heavens. These muffins are sinfully delicious. End of story. 

I was recruited to make muffins for a morning wedding shower. It took me a while to decide on what kind of muffins. I figured coffee cake was pretty classic. So tah-da! Coffee Cake Muffins. I did not try to make these healthy at all. I try to spare the general population and just try things out on the family. Nice, I know. 

These muffins are seriously scrumptious. Light and fluffy with that classic coffee cake taste. Emphasis on cake. These are basically bald cupcakes. But by calling them "muffins," they're socially acceptable to eat at breakfast. One recipe makes about 18 good sized muffins. I will warn you that the batter will seem very thick...but that is okay! You can definitely play with this by mixing in strawberries or blueberries. If you choose to do that, just make sure you roll them in flour before folding them into the batter to prevent them from sinking. You could also make a cream cheese icing to drizzle on top... Enjoy!


Sour Cream Coffee Cake Muffins

Ingredients for the muffins:
1 1/2 sticks unsalted butter at room temperature 
1 1/2 cups sugar
3 extra large eggs
1 1/2 tsp vanilla
1 cup sour cream
1/4 cup milk
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Ingredients for the topping:
1/2 cup sugar
1/3 cup flour
1/2 stick of butter
1 1/2 tsp cinnamon

Directions:

• Preheat your oven to 350*F and prepare your muffin pan. SPRAY THE PAPER LINERS WITH NON-STICK SPRAY...unless you like to peel half your muffin off with the liner. 
• Pull out your stand mixer. Add the butter and sugar and cream until light and fluffy. 5 minutes or so. With the mixer on low speed, add the eggs, one at a time. Then add your vanilla, sour cream and milk. Mix well.
• Sift together the flour, powder, soda and salt. With the mixer on low, carefully add the flour mixture to the batter. Beat just until mixed.
• For the crumble topping, combine all the ingredients in a bowl and mix together with a pastry blender or a fork (this takes longer).
• Scoop the batter into the prepared muffin cups. Add the crumble on top.
• Bake for about 20-25 minutes, until the tops are slightly golden and a toothpick comes out clean.