Coffee Cake Muffins

Have I ever discussed my distaste for grocery shopping? I think perhaps this is inherited, because my mom hates it too. Though, I do think maybe if the grocery stores I liked to go to weren't so damn crowded all the time, it wouldn't be quite so terrible.

Alas. Crowded. And the types of crowds that make me crazy, wherein I have to wait in some long dang line to check out while carrying a super heavy basket, because I always seem to go for the basket.

Now you know my grocery shopping woes, something I'm sure you're just VERY HAPPY about, because it totally impacts your life! The thing is, when I get in this state, and I want something for breakfast, instead of going out to eat or going to the store to get something, I often scrounge around the kitchen and the internet to see what I can make instead.

Lo, muffins! Coffee cake muffins that are, omg, delicious! They're yum. Super yum, even.

It's interesting that coffee cake never really does have coffee in it. But thank you muffin gods that it doesn't, because yuck. Yeah, I said it. Coffee is yuck! Boom goes the dynamite!

Coffee Cake Muffins

Ingredients

FOR THE MUFFINS:
1/2 cup (1 stick) unsalted butter, room temperature
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
FOR THE STREUSEL TOPPING:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces

Cooking Directions

First, prepare your topping in a medium bowl. Stir together the dry ingredients, then with a pastry blender or some knives, cut in the butter until it's large crumbs. Refrigerate until ready to use.
Next, preheat your oven to 350F. Prepare your muffins - butter and flour your muffin tins. In a small bowl, whisk together flour, baking powder, and baking soda. Set aside.
Using your electric mixer on medium speed, beat together softened butter, sour cream, sugar, and vanilla until light and fluffy. Beat in the eggs on eat a time until well combined. With the mixer on low, beat flour mixture into the butter mixture.
If you're using jumbo muffin tins, divide your batter in half among your prepared cups. Top with half the streusel mixture, then the remaining batter, and top with the rest of the streusel. If you're using smaller ones, just put the streusel on top to make it easier on yourself.
Bake 25 to 30 minutes or until a toothpick inserted in the center of a muffin comes out clean (you may want to reduce this baking time a bit if you're not making jumbo muffins). Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

(Recipe via Martha Stewart)

In Photos:

Cut together your streusel ingredients: brown sugar, flour, salt, cinnamon, butter. Stick that in the fridge for now.

While you preheat your oven to 350F, beat together your butter, sugar, sour cream and vanilla.

Beat in your eggs one at a time.

Then add in your flour mixture, which you should've whisked together in a separate bowl earlier if you're really following directions. Or you can be like me and just add them in here.

Take half of the batter and plop those into your buttered and floured jumbo muffin tin.

Then spoon in half of your streusel topping.

Then put the rest of your batter on top. I got my fingers wet and pressed down to get them flat. The water helps it not stick to you.

Then put on the rest of your streusel! Stick that in your oven for 25-30 minutes.

They'll come out like this. Make sure when you stick in a tester it comes out clean so they're cooked through. Let those sit in the tins for 5 minutes.