Friday, January 20, 2017

Sour Cream Coffee Cake Muffins

Growing up my mom used to make the cinnamon muffins from a mix a lot. And I looooved those muffins. I remember devouring them as a child.  These muffins reminded me so much of that box mix but way better.  I'm pretty sure these are now my favorite muffins. This recipe is from Chef Savvy.

2 cups flour
1/2 tsp salt
1 tsp cinnamon
1 tbsp baking powder
1/2 cup unsalted butter (softened)
1 cup brown sugar
1 cup sour cream
2 tsp vanilla extract
2 eggs

3 1/2 tbsp butter (melted)
1/2 cup brown sugar
1/2 cup flour
1/2 tsp cinnamon

1/2 cup powdered sugar
1 tbsp milk

Heat oven to 375. Line a muffin tin with muffin liners or grease well.  Whisk together the flour, salt, cinnamon and baking powder. In a stand mixer using the paddle attachment cream together the butter and brown sugar. Add the sour cream, vanilla and eggs until combined. Pour half of the flour mixture in and combine, scrap down the sides and add the remaining flour.  Scoop the batter into the muffin tin filling it 3/4 of the way full. In a small bowl mix together the melted butter, brown sugar, flour and cinnamon.  Sprinkle the streusel over the top of each muffin. Bake in the oven for 15-20 minutes or until the muffins are cooked through.  Remove and let cool in the pan for several minutes before removing from the tin and placing on a wire rack to cool.  While muffins are cooling whisk together the powdered sugar and milk. Drizzle with glaze and serve. 

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