Sour Cream Coffee Cake Muffins are super moist and topped with the most delicious streusel topping. You’ll love these classic muffins!
Espresso cake biscuits are an exemplary which is as it should be. They are too heavenly and simple to adore. In this formula, I’ve fused acrid cream to add extra dampness to the biscuit. The outcome is an incredibly wet biscuit base that is totally scrumptious. Also, it’s totally finished off with a delicious streusel disintegrate.
Presently, before anybody gets frantic, there is no espresso in espresso cake so I didn’t miss a fixing or do anything unusual or non customary. As a general rule, somebody generally leaves a dreadful remark about that. The motivation behind why it’s called espresso cake is on the grounds that it is customarily served up with espresso, not on the grounds that espresso is a fixing.
I’ve kept this recipe super simple. If you want to do something a little more complicated, you can always layer the streusel topping into the muffin. Simply fill the bottom of the muffin tin with enough batter to cover the bottom and then add in a spoonful of the streusel. Cover with more batter to fill the muffin about 3/4 full and then top with another spoonful of streusel topping.
INGREDIENTS
MUFFINS
- 1/2 cup salted butter room temperature
- 1 cup sour cream
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda,
STREUSEL TOPPING
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold salted butter cut into small pieces.
INSTRUCTIONS
- In a medium bowl, prepare the streusel topping by stirring together brown sugar, flour, and salt. Use a pastry blender (or two knives) to cut the butter into the flour mixture until it resembles small pebbles or sand. Set aside.
- Preheat oven to 350 degrees F. Lightly grease a muffin tin, or line with paper cups.
- Make your muffin batter in a mixing bowl by beating together butter, brown sugar, sour cream, granulated sugar, vanilla, and eggs using an electric hand mixer until light and creamy. Stir in flour, baking powder, and baking soda until combined.
- Spoon batter into prepared muffin tin (makes 24 muffins). Sprinkle a heaping spoonful of streusel on top.
- Bake in the preheated oven for about 25 minutes, until a toothpick inserted into the center comes out clean. Remove muffins from tin and transfer to a wire rack to cool completely.
