Muffins, Coffee Cake

By fireandfrost

Ingredients

• 1 ⁄2 cup firmly packed brown sugar
• 1 ⁄2 cup sliced almonds
• 2 teaspoons ground cinnamon
• 1 2⁄3 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1 ⁄2 teaspoon baking soda
• 3 ⁄4 cup butter, softened
• 1 1⁄4 cups sugar
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract

Details

Adapted from cookingwithpauladeen.com

Preparation

Step 1

1.Preheat oven to 325˚. Spray 2 (12-cup) muffin pans with nonstick cooking spray.
2.In a small bowl, combine brown sugar, almonds, and cinnamon.
3.In a medium bowl, combine flour, baking powder, and baking soda.
4.In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla.
5.Spoon half of batter evenly into prepared muffin cups. Sprinkle half of brown sugar mixture evenly over batter. Spoon remaining batter evenly over brown sugar mixture. Sprinkle remaining brown sugar mixture over batter. Bake for 20 to 24 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and serve warm.