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Katie’s Sour Cream Coffee Cake Muffins

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I have an amazing daughter-in-law, Rebekkah has an amazing sister-in-law, and her name is Alice. Sweet Alice’s mom is also amazing and her name is …. Katie. Yes, Katie as in “Katie’s Sour Cream Coffee Cake Muffins” …. Granted, she usually makes this in a bundt pan (so feel free if it works better for you) however, we are muffin girls, always a muffin. The grabability of muffins is just too hard to pass up. We love the portability of the muffin. It’s fits in the palm of your hand. A muffin is less calories than a piece of coffee cake. Ok, so it’s not really but we like to pretend it is and so it is. OK?! Anyway, we digress, yes this recipe…..Katie often makes this recipe and it is just one of those baked items that can not be passed up, you want it, you crave it….it is just that good. We love Katie, we love her recipe (and BTW, thanks for sharing Katie!!). We tweaked it just bit with a few add-ons according to our own sensibilities and individual taste’s and so can you! Make them and take them to the next brunch you go to. You will be loved. Trust us.

Katie’s Sour Cream Coffee Cake Muffin

Ingredients

 

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12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Dash of cinnamon

For the Streusel:

 

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1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

For the glaze:

1/2 cup confectioners’ sugar
2 tablespoons real maple syrup (or part vanilla, part syrup)
Or… orange juice or any kind of citrus or…this where you get creative
for a topped off icing flavor. Holiday time?  How about peppermint extract
and a little water or milk or almond milk or? Feeling even more festive? How
about rum as a flavoring? Yeah, rum.

Directions

Preheat the oven to 350 degrees F. Grease and flour muffin tins or use cupcake liners. This will make many small ones and quite a few big ones….

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts.

Spoon half the batter into the bottom of the tins, pat down with the bottom of a spoon (or your fingers!)  Sprinkle evenly amongst the cupcakes with 3/4 of the streusel. Spoon the rest of the batter on the top, spread it out, and scatter the remaining streusel on top. Bake for 25 to 30 minutes, until a cake tester comes out clean. Keep an eye on these, baking time depends on the size of muffin tin you use.

 

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Let cool on a wire rack for at least 30 minutes. Carefully remove cupcakes. Whisk the confectioners sugar and desired flavoring together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cupcakes with a fork or spoon. If you don’t want any flavor just the old fashioned powdered sugar glaze, omit flavoring and use either only water or milk. Of course a dash of vanilla is always good :-)

 

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