For many of us, we’re still waiting for the first sign of Spring to finally grace or front yards. The groundhog was definitely incorrect in his predictions and we are sitting here, staring out at our snow-covered vehicles, sipping a hot mug of coffee, and wishing we had something sweet to mask our depression over our lack of sunlight outside.
If you’re somewhere warm right now, I envy you! However, I will still let you take a peek at the recipe I have found (and tried!) for the week.
The streusel, as well as the sour cream that has been incorporated into this recipe, provides a sweet, delicate softness that will melt in your mouth and have you finishing off the entire batch before the end of the day (just believe me on this one).
So, courtesy of Just a Taste, here is the best coffee cake muffins you’ll ever taste.
PREP: 15 MINUTES COOK: 20 MINUTES YIELD: 12 JUMBO MUFFINS
- 1/2 cup all-purpose flour
- 1/2 cup white or packed light brown sugar
- 4 Tablespoons butter, slightly softened and cut into pieces
- 1 teaspoon ground cinnamon
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup softened butter
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 cup (8 oz.) sour cream
- 2 teaspoons vanilla extract
Preheat oven to 350°F. Grease muffin tin with cooking spray.
Prepare the streusel topping by combining all ingredients in a small bowl, using a fork to cut the butter evenly into the dry ingredients until well incorporated. (It should be the consistency of wet sand.) Set aside.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil and 1 cup sugar on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition.
Reduce mixer speed to low, and then gradually beat in the flour mixture, sour cream and vanilla just until combined. (Do not overmix!)
Layer the batter and streusel in the prepared muffin tin by spooning a portion of the batter, then a sprinkle of streusel, topped by another portion of batter and a final sprinkle of streusel on top.
Bake muffins for about 15-25 minutes, depending on the size of your muffins or until a toothpick inserted comes out clean.
Remove muffins from oven and let cool in the tin for 5 minutes before transferring to a cooling rack.