Coffee Cake Muffins

By á-178825

24 servings. Paula Deen recipe

Ingredients

• Topping
• 1/2 c all purpose flour
• 1/2 c firmly packed brown sugar
• 2 t ground cinnamon
• 4 T butter, cut into 1/2 in pieces
• 1/2 c sliced almonds
• Batter
• 2/3 c butter, softened
• 1 c granulated sugar
• 2 Lg eggs
• 1 t vanilla extract
• 2 1/4 c all purpose flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1 c sour cream

Preparation

Step 1

Preheat oven to 350. Line 24 muffin cups with paper liners.

For topping: In sm bowl whisk together flour, brown sugar & cinnamon. Using a pastry blender cut in butter until mixture is crumbly; stir in almonds.

For batter: In Lg bowl beat butter & sugar with mixer at med speed until fluffy. Add eggs, one at a time, beating just until combined after each addition; beat in vanilla.

In med bowl whisk together flour, baking powder & baking soda. Gradually add flour mixture to butter mixture beating just until combined; beat in sour cream. Spoon half of batter into prepared muffin cups. Sprinkle half of topping onto batter in cups. Spoon remaining batter onto topping & sprinkle remaining topping onto batter.

Bake 18-22 min until tooth pick inserted in center comes out clean. Let cool in pans for 10 min. Remove from pans & serve warm.