Coffee Cake Muffins

This Recipe for Coffee Cake Muffins I found on Martha Stewart's Blog was a very nice muffin. It made about 1 1/2 dozen in regular muffin tin. I took them to work and everyone enjoyed them.

Coffee Cake Muffins

Ingredients:

Streusel Topping:

1 cup packed dark brown sugar (Used golden)
1 cup unbleached flour
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup cold butter, cut into small pieces

Muffin Ingredients:

1/2 cup room temperature butter (if you do not use liner paper you will need more butter for the muffin tin)
1 3/4 cup unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1 cup sugar
1 tsp. vanilla extract
2 large eggs
Icing sugar for dusting tops

Directions:

Prepare streusel topping:

In medium bowl combine, brown sugar, flour, cinnamon and salt.
With a pastry blender cut in butter until mixture looks like course meal.
Keep in frig until ready to use.

Muffin Directions:

Preheat oven to 350º.
Prepare muffins tins, either by adding muffin papers or butter and flour pan.
In small bowl combine with whisk flour, baking powder, baking soda. Set aside.
In your mixer bowl combine butter, sour cream, sugar and vanilla.
Beat until mixture is light and fluffy.
Beat in one egg at a time, until well combined.
Reduce speed on mixture and add flour mixture and mix only until combined.
Spoon 1/2 the batter into muffin tins.
Add streusel mixture to top of batter.
Cover with the remaining batter; and top with streusel topping.
Bake for 25 to 30 minutes or until tooth pick comes out clean when inserted.
Cool in pans for 5 minutes.
Then remove and place on cooling rack until completely cooled.
Dust with icing sugar to serve.(which I forgot to do)