Monday, March 16, 2015

Sour Cream Coffee Cake Muffins with Streusel Topping



My kids love waking up to the smell of muffins.  Well, who doesn't?   They were excited this morning when they woke up and these super tasty, awesome muffins were just coming out of the oven. 

I have the privilege this month of making a second recipe for The Secret Recipe Club. I LOVE Amy's blog The Savvy Kitchen and knew I would have no trouble finding something to make. In fact, I have her Kung Pao Zucchini Noodles on the menu for next week!



The muffins were a hit!  They tasted fantastic!  There is just something about streusel topping that is always a hit.






Sour Cream Coffee Cake Muffins with Streusel Topping Recipe

Adapted from The Savvy Kitchen
For streusel topping:
  • 1 cup flour
  • 1/2 cup packed light brown sugar
  • 4 tbsp. butter, slightly softened and cut into pieces
  • 1 tsp. ground cinnamon
For batter:
  • 2 1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 cup (5 tbsp.) butter, softened
  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 cup (8 oz.) light sour cream
  • 2 tsp. vanilla extract
Preheat oven to 350°F. Grease muffin tin with cooking spray or line with cupcake liners.
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. Set aside.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
Beat the butter, oil and 1 cup sugar on medium speed until well mixed. Add the eggs, sour cream and vanilla.
Reduce mixer speed to low, and then gradually beat in the flour mixture.
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 18-22 minutes, or until a toothpick inserted comes out clean.
Remove muffins from oven and let cool in tin for 5 minutes before transferring to a cooling rack.








9 comments:

  1. Im so glad you enjoyed these! Thanks so much for picking up my blog this month so I wasn't an orphan :)

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  2. The Artist and I both adore coffee cake, especially when you make them into muffins. I would eat the entire batch! :-)

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  3. They look delicious! So light and fluffy!

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  4. Nothing better than fresh baked muffins! Thanks for all you do for SRC C!!!

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  5. Thanks so much for this wonderful recipe. Streusel makes everything better

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  6. Please adopt me so I can wake up to these muffins, too. Yum!!

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  7. I love anything with streusel! These muffins look amazing.

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