Coffee Cake Muffins

By cuznvin

Ingredients

• Makes 12 jumbo muffins
• * FOR THE STREUSEL TOPPING
• * 1 cup packed dark-brown sugar
• * 1 cup all-purpose flour (spooned and leveled)
• * 1/2 teaspoon salt
• * 1/2 teaspoon ground cinnamon
• * 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
• * FOR THE MUFFINS
• * 1/2 cup (1 stick) unsalted butter, room temperature plus more for pans
• * 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
• * 2 teaspoons baking powder
• * 1 teaspoon baking soda
• * 1 cup sour cream
• * 1 cup granulated sugar
• * 1 teaspoon pure vanilla extract
• * 2 large eggs
• * Confectioners' sugar, optional

Preparation

Step 1

# Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
# Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
# Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
# Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.