Coffee Cake Muffins

OK, so I really didn't take just lemon pies to church last week. I thought a nice coffee cake would do the trick, too.  But since it's a hospitality table, the food needs to be finger food.  So I searched Pinterest and found one coffee cake muffin recipe.  Seriously.  One. (I think it was because I used the mobile app. There are more on the actual site.)

So I made a double batch and hoped for the best!

They were delicious.

I ate several.  Maybe more.  But don't take my word for it, make some for yourself. Here's the recipe:

Coffeecake Muffins

Streusel Topping
1 cup packed dark brown sugar
1 cup flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chilled unsalted butter, cubed

Muffins
1/2 cup unsalted butter, room temperature
1 3/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 cup granulated sugar
1 tsp vanilla extract
2 large eggs

Prepare streusel topping: In a medium bowl stir together brown sugar, flour and salt. Cut in butter until the mixture resembles large crumbs. Refrigerate until ready to use.

Preheat the oven to 350.  Line about 15 muffin cups.  In a small bowl whisk together flour, baking powder and baking soda. Set aside.

Using an electric mixer beat together butter, sour cream, sugar, and vanilla until light and fluffy.  Beat in the eggs, one at a time, until well combined. Beat in the flour mixture.

Divide half the batter among the prepared muffin cups.  Top with half the streusel mixture, then the remaining batter.  Top with the leftover streusel.  Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pan 5 minutes and then transfer onto a cooling rack.


Like I said, I doubled the recipe. I did have a butt-load of leftover streusel, so I'll be making another double batch of the muffins to take to the kids' bake sale on Friday.  Just to use up the leftover streusel.  Which I have tons of.

At least they're yummy!

That's all for now.

Enjoy!