Sour Cream Coffee Cake Muffins (Print Version)
# Ingredients:
→ Streusel Topping
01 -
85 g cold unsalted butter, chopped in small cubes
02 -
1 teaspoon cinnamon, ground
03 -
65 g plain flour
04 -
100 g white sugar
→ Batter
05 -
2 teaspoons baking powder
06 -
240 g sour cream
07 -
200 g white sugar
08 -
75 g soft unsalted butter
09 -
2 large eggs
10 -
1/2 teaspoon baking soda
11 -
1/4 teaspoon fine salt
12 -
280 g plain flour
13 -
2 teaspoons vanilla essence
14 -
80 ml light oil (vegetable or canola)
# Instructions:
01 -
Once they're cooled down on a wire rack, go ahead and dig in.
02 -
Put the tin in your hot oven. Bake them for 15–20 minutes—stick a toothpick in and if it comes out clean, you're set.
03 -
Drop a spoonful of batter in each liner. Add some of the streusel right on top. Then split up what's left of your batter, finish with more crumbly topping, and make sure each muffin gets a little extra love.
04 -
Pour your dry mix into the wet bowl bit by bit. Don’t overmix—stop once it just comes together. Use a spatula to scrape up anything sitting at the bottom.
05 -
Turn your mixer to low and tip in the sour cream and vanilla. Blend until it all looks mixed. Don't keep beating it.
06 -
Crack in your eggs one at a time. Let each one get mixed in all the way before doing the next.
07 -
In your mixer bowl with the paddle part on, blend sugar with butter and oil until it’s nice and fluffy.
08 -
In a medium bowl, mix up flour, baking powder, salt, and baking soda. Set it aside for now.
09 -
Grab a clean bowl. Stir up cinnamon, sugar, and flour. Add in butter chunks and squish it together with a fork until it looks crumbly. Leave it aside.
10 -
Turn your oven on to 175°C. Pop some liners in the muffin pan and leave it nearby.
# Notes:
01 -
Stir your batter just enough so your muffins stay soft and moist.