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Sour Cream Coffee Cake Muffins Recipe

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This recipe for Sour Cream Coffee Cake Muffins, by , is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Taradash

Category:
Category:

Ingredients:  
Ingredients:  
Streusel:
1/2 c. flour
1/2 c. dark brown sugar
4 T. butter- softened
1 t. cinnamon
Muffin Batter:
2 1/4c. flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
5 T. butter-softened
1/3 c. oil
1 c. sugar
2 eggs
1T. vanilla
1 c. sour cream

Directions:
Directions:
Heat oven to 400. Make Streusel and set aside. Combine flour, brown sugar and cinnamon. Cut in butter until it looks like small peas, or mix with fingers to get the same effect. Make Muffin batter. Combine with a whip, flour. baking powder, baking soda and salt in a large bowl. In a mixer bowl combine butter, oil, vanilla and sugar. Beat on low until smooth. Add the eggs one at a time and mix after each addition. Add sour cream and mix until smooth. Slowly add the wet ingredients to the dry ingredients until fully combined. Prepare muffin tins with paper liners. Spoon 1 T. of batter into each liner. Add a t. of the streusel mix. Add another T, of batter on top of the streusel. Add the rest of the streusel to the top of the muffins. Place in hot 400 oven for 22 min until the center tests clean with a pick or a knife. Let cool in pan for 10 min, then remove to a rack and let cook completely. Makes 14 regular size muffins or 12 regular and 12 mini muffins. The mini muffins cook only for 10 or 11 min.

Number Of Servings:
Number Of Servings:
10-14
Preparation Time:
Preparation Time:
30 min. plus baking time
Personal Notes:
Personal Notes:
They freeze well. Serve warm for breakfast

 

 

 

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