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Coffee Cake
Muffins: Preheat your oven to
350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line
12 muffin cups with paper liners, or you can butter, or
spray the muffin cups with a non stick vegetable spray.
Streusel:
In a bowl, stir together the flour, sugar, and ground cinnamon. With a pastry
blender or your fingertips, blend the butter into the flour mixture until you
have coarse crumbs.
Coffee Cake: In a separate bowl, whisk
together the flour, baking powder, baking soda, and salt.
In the bowl of
your electric stand mixer, fitted with the paddle attachment
(or with a hand mixer), beat the butter until
smooth. Add the sugar and vanilla extract and beat until light and fluffy (about 3-4 minutes).
Scrape down the sides and bottom of the bowl as needed. Add the eggs,
one at a time, beating well after each addition. Then, with the mixer on low
speed, add the flour mixture (in three additions) alternately with the sour cream
(in two additions), starting and ending with the flour. Mix
only until combined.
Spoon a
heaping tablespoon (about 30 grams) of the batter
into each muffin cup, smoothing the tops with an offset spatula or back of a
spoon. Sprinkle a scant tablespoon (8 grams) of the Streusel on top of the batter
in each muffin cup. Then repeat the layers, spooning a heaping tablespoon
(30 grams) of batter in each cup and then a scant tablespoon (8 grams) of the
Streusel. Lightly press the Streusel into the batter. Bake for about 20
minutes, or until a
toothpick inserted into the middle of a muffin comes out clean. Remove from the oven and
place on a wire rack to cool for
about 10 to 15 minutes before removing the muffins from the pan.
Serve warm
or at room temperature.
Makes 12 Coffee
Cake Muffins.
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