Sometimes, I swear I have food deja vu. There are several foods that just take me back to a place I know I’ve been before. And without fail, these muffins do it to me every time. And the place I get to escape to when I take that first bite?
Every Christmas morning since I can remember, my wonderful mother makes the most moist Cinnamon Sour Cream Coffee Cake. All growing up I got to smell the cinnamon-y goodness of the cake baking, as I raced down the hall to get that first glimpse of all the presents under our tree. And for some reason she only makes this cake, once a year on Christmas. I suppose she’s doing me a favor, because lets be honest, I could eat that thing every. single. morning. Give me a hot cup of coffee and a piece of that cake…oh my, heaven on earth people!
So when I stumbled across this article, I HAD to try some of these muffins! And they were divine. A muffin-sized version of the fantastic Christmas cake that my mom makes. I made a few adjustments, added a cup of coffee, and voila! Breakfast.
COFFEE CAKE MUFFINS
makes 12 muffins
2 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla
1 cup sour cream (or greek yogurt)
1/2 cup unsalted butter, melted
crumb filling & topping:
2/3 cup brown sugar
2/3 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
Preheat oven to 350. Line a standard 12-cup muffin tin with liners or spray with non-stick cooking spray.
For the crumb filling & topping: In a small bowl, stir together the brown sugar, flour, cinnamon, and salt. Add cold butter pieces and mix with a fork or your hands until the mixture looks like large crumbs. Place in the refrigerator while you make the muffin batter.
For the muffins: In a medium bowl, mix together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In large bowl, whisk the eggs and the sugar. Add vanilla, then the sour cream (or yogurt). Whisk for a minute or so, until the mixture is no longer lumpy. Then, fold in the dry ingredients until just combined. Try not to overmix!
Remove the crumb mixture from the refrigerator. Fill the muffin tins about halfway full with batter. Then, sprinkle with some of the crumb mixture. Add another few tablespoons of batter on top, pressing down so the top and bottom batters meet (this is to make sure the muffins stay together!) And, top with another handful of the crumb topping.
Bake for 18-20 minutes. Cool for about 5 minutes and serve warm.
Devour that deliciousness!
*Store at room temperature in tupperware for up to 3 days. Pop in microwave for 10 seconds to refresh.
TINA’S TIP: Dust the top of the muffins with powdered sugar for those who are like me, and have extra large sweet tooth!