Coffee Cake Muffins
  • -Topping-
  • ⅓ cup + 1 tablespoon all-purpose flour
  • 2½ tablespoons granulated sugar
  • 2½ tablespoons packed brown sugar
  • 1 tsp. ground cinnamon
  • 2½ tablespoons butter, melted (I used salted)
  • -Muffins-
  • 2 tbsp. butter, softened (I used salted)
  • ½ cup granulated sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • pinch of salt
  • ½ cup sour cream
  • ½ tsp. vanilla extract
  1. Make the topping first. In a small mixing bowl mix flour, sugar, brown sugar, & cinnamon together. Add melted butter & mix until dry crumb mixture forms. If it's not very crumbly add in a little extra flour.
  2. Preheat oven to 350 F. degrees. Grease muffin pans.
  3. Make the cake batter: In a mixing bowl stir butter & sugar together. Add in egg. Mix sour cream & vanilla in. In another bowl sift flour, baking powder, & baking soda together.
  4. Add flour mixture to the sour cream/liquid mixture & mix until smooth.
  5. Spoon into prepared muffin pans filling half full, about 2 tablespoons per muffin tin. Take the crumb topping and crumble between your fingers onto the top of each muffin.
  6. Bake for 20 minutes or until tops are starting to turn a slight golden brown and top is springy to the touch or until a toothpick inserted in center of one comes out clean.