COFFEE CAKE MUFFINS
Adapted from Martha Stewart Cupcakes
For the muffins:
2-1/2 cups all purpose flour
1/2 tsp baking soda
1-1/4 tsp baking powder
1/2 tsp salt
1/2 cup plus 2 tbsp unsalted butter, at room temperature
1 cup sugar
3 large eggs
1-1/2 tsp pure vanilla extract
1-1/4 cups sour cream
For the streusel topping:
2-1/4 cups all purpose flour
3/4 cup packed dark brown sugar
2-1/4 tsp ground cinnamon
3/4 tsp salt
1/2 cup plus 2 tbsp unsalted butter, chilled
For the milk glaze:
1-1/2 cups confectioners’ sugar
3 tbsp milk
Direction:
- Preheat oven to 350 degrees. Line 24 standard muffin tins
- Whisk together flour, baking soda, baking powder, and salt
- With an electric mixer, cream together butter and sugar until light and fluffy
- Add eggs one at a time, beating until each is incorporated
- Stir in vanilla by hand
- Add flour mixture and sour cream, stir until just combined
- Divide batter evenly among lined cups.
- For the streusel: whisk together flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry cutter or your fingers, until combined but still crumbly
- Sprinkle half of the streusel over the muffins, pressing it into the muffins
- Sprinkle the other half evenly over the muffins
- Bake for 20 minutes or until cake tester comes out clean, rotating pans half way through
- Transfer tins to wire racks to cool completely before removing muffins
- Once cooled, prepare milk glaze by whisking together sugar and milk
- Remove muffins from tin and place on a wire rack set over a cookie sheet and drizzle evenly with milk glaze
Source: ericasweettooth.com
