These were a great start to a post-call morning. They were relatively easy to make, and I had everything on hand, which is even better. They were extremely moist with the perfect amount of cinnamon/brown sugar.
COFFEE CAKE MUFFINS (From Genesis of a Cook)
Makes 10 standard muffins
1/3 cup packed dark brown sugar
1/3 cup flour
Dash of salt
1/4 tsp ground cinnamon
1/3 stick of room temp butter, cut into small pieces
1/2 stick (1/4 c) butter, slightly softened
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup sour cream
1/2 cup sugar
1 tsp vanilla extract
1 large egg
Preheat oven to 350 F. Grease muffin tins.
Prepare streusel topping: Stir together brown sugar, flour, cinnamon & salt. Cut in butter until mixture forms large coarse crumbs.
In a small bowl, whisk together flour, baking powder & baking soda.
Using a mixer on medium speed, cream butter & sugar. Add egg, beating until well combined. Mix in vanilla & sour cream. Reduce speed to low, and add dry ingredients gradually until just combined.
Divide half of the batter among prepared muffin cups. Top with half of the streusel mixture. Divide the rest of the batter among the cups & top with the remaining streusel. (Make sure the cups are not more than 2/3-3/4 full, or they will ooze over the top of the pan).
Bake for 18 minutes. Cool in pan for 5-7 minutes, then carefully remove from pan. Finish cooling on wire rack.