Sour Cream Coffee Cake Muffins

Ingredients:

makes 10 large muffins

for the muffins:

• 12 tablespoons unsalted butter, at room temperature 
• 1½ cups granulated sugar
• 3 large eggs
• 1½ teaspoons pure vanilla extract
• 1¼ cups sour cream
• 2½ cups (280 grams) cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt 

For the streusel:

• ⅓ cup light brown sugar, packed
• ⅔ cup all-purpose flour
• 1½ teaspoons ground cinnamon
• ¼ teaspoon salt

4 tablespoons cold unsalted butter, cut into pieces

Directions (batter):

Pre-heat the oven to 350 degrees

Cream together the butter and sugar for 4-5 minutes on medium speed. Add the eggs one at a time and mix for 20 to 30 seconds for each addition or just until incorporated. Add the vanilla extract and mix an additional 30 seconds. 

Weigh 280 grams of cake flour into a bowl and add baking powder and baking soda. Mix with a wisk and sift through a strainer to remove or break up any lumps. Add the 1/2 teaspoon of salt.

Add 1/3 of the dry ingredients to the mixing bowl and mix for 20 seconds. Add 1/3 of the sour cream to the mixing bowl and mix for 20 seconds. Continue to add the dry and wet ingredients by thirds until all has been blended together. 

Directions (streusel):
Add all ingredients and mix with a pastry blender or by hand until well incorporated and the butter is the size of small peas.

Prepare approximately 10 large muffin cups with liners (Tulip liners or Regular). Add 1/4 cup of batter to each muffin cup and then sprinkle with 2 teaspoons of streusel. Add a secon 1/4 cup of batter to each muffin cup and top with an additional 2 teaspoons of streusel.

Bake for 25 to 30 minutes at 350 degrees. Check with a toothpick after 25 minutes.