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Creme Brle Muffins Recipe

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This recipe for Creme Brle Muffins, by , is from MammaJeans Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

carol ratekin


5 Tbsp. butter, softened
cup sugar
1 egg
cup sour cream
cup Creme Brle Coffee Creamer
1 cups flour
1 tsp. baking powder
tsp. baking soda
tsp. salt
cup cold butter
cup sugar
cup brown sugar
tsp. cinnamon
cup flour

First make sugar crumb filling. In a medium bowl, combine sugar, brown sugar, cinnamon and flour. Cut in COLD butter until a crumb is formed. Set aside.
Preheat oven to 375 degrees F.
In a large bowl, cream butter and sugar together.
Beat in egg.
Add sour cream and Creme Brle Coffee Creamer and blend until well combined.
In a small-medium bowl, combine flour, baking powder, baking soda and salt together.
Pour half of dry ingredients into batter and stir in with a wooden spoon until just combined.
Add in remaining half of batter until just combined. Don't over stir. Note that the batter WILL BE THICK. Totally normal and perfect.
Grease a large muffin tin (6 muffins) with cooking spray. If using a regular 12 muffin tin, adjust your measurements accordingly.
Drop enough batter in the bottom of each muffin tin to coat. Sprinkle some crumb mixture over batter. Layer another layer of batter over the top of crumb. Layer a second layer of crumb. Layer a third layer of batter over the top and top with one final layer of crumb mixture. Muffin tins should be about ⅔ to full so plan layers accordingly. You can freeze any left over crumb for later use.
Bake at 375 degrees F for 25-30 minutes or a toothpick inserted comes out clean.




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