Coffee Cake Muffins
12 Tbl (1 ½ Sticks) Butter or Margarine
1 ½ Cups Sugar
1 ½ tsp Vanilla
1 ¼ Cup Sour Cream
2 ½ Cups Flour
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
¼ Cup Brown Sugar
½ Cup Flour
1 ½ tsp Cinnamon
¼ Cup (4 Tbl) Butter or Margarine
½ Cup Confectionary (Powdered) Sugar
2 Tbl Milk
For Cake Batter
Preheat oven to 350 Degrees.
Prepare muffin tins (grease or muffin liners). The recipe will use two 9inch square baking pans also.
Using an electric mixer or pastry blender, cream together butter/margarine and sugar until it becomes light and fluffy.
Beat in the eggs.
Add vanilla and sour cream. Mix until combined.
In a separate bowl, mix flour, baking powder, baking soda, salt together.
Slowly add dry flour mixture to butter/sugar/egg mixture.
Mix until a batter is formed.
Add all streusel ingredients into a bowl. Use electric mixer or pastry blender to mix. There should be clumps of butter/margarine.
Mix the confectionary sugar and milk together until a smooth icing is formed.
Spread half the batter in prepared muffin pan or 9 x 9 pan.
Sprinkle ¾ of the streusel into the batter.
Spread remaining batter over the streusel.
Sprinkle the remaining streusel on top of the muffins or cake.
Bake for 35-40 minutes. A toothpick should come out clean.
Remove from oven and let cool for 30 minutes.
Drizzle the icing on top of the completed and cooled coffee cakes.
Yield: 24 Muffins or Two 9 x 9 Cakes