These muffins are so delicious and were just the perfect treat to eat before we opened gifts on Christmas Morning. The center layer of streusel combined with the moist cake make them scrumptious!
Coffee Cake Muffins
from Martha Stewart Living
1C packed dark-brown sugar
1C all-purpose flour (spooned and leveled)
1/2 Tsp salt
1/2 Tsp ground cinnamon
1/2C (1 stick) chilled unsalted butter, cut into small pieces
1/2C (1 stick) unsalted butter, room temperature plus more for pans
1 3/4C all-purpose flour (spooned and leveled), plus more for pans
2 Tsp baking powder
1 Tsp baking soda
1C sour cream
1C granulated sugar
1 Tsp pure vanilla extract
2 large eggs
Confectioners’ sugar, optional
Prepare streusel topping:
In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
Preheat oven to 350 degrees.
Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture. Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners’ sugar, if desired.