Small Batch Coffee Cake Muffins

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Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Ingredients:

• For the muffins:

  1/4 cup unsalted butter, melted

  6 tbsp granulated sugar

  1 large egg, room temperature

  1/4 cup (60g) sour cream

  2 tbsp buttermilk

  1 tsp vanilla extract

  1 cup all-purpose flour

  1 and 1/4 tsp baking powder

  3/4 tsp ground cinnamon

  1/4 tsp salt

• For the streusel:

  2 tbsp light or dark brown sugar

  1/2-1 tsp ground cinnamon

  1/4 cup all-purpose flour

  1 and 1/2 tbsp unsalted butter, cold

Instructions (yields 7 muffins):

• Preheat oven to 350°F. Line a muffin tin with 7 liners and set aside.

• In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the egg, sour cream, buttermilk, and vanilla extract, then mix.

• Add the flour, baking powder, cinnamon, and salt. Mix until no streaks of flour remain. Set aside.

• In a separate, small bowl, combine all of the dry ingredients for the streusel topping. Add the butter and mix together with a fork until the mixture clumps together. Set aside.

• Evenly divide the batter into the prepared muffin liners. Top each muffin with a large spoonful of streusel topping, gently pressing it onto the top of the muffin so that it sticks.

• Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

• Remove from the oven and allow to cool slightly before serving.

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