Muffin Monday: Coffee Cake Muffins

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. The following recipe is courtesy of Martha Stewart.

Muffins:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for greasing
1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 cup granulated sugar
1 tsp pure vanilla extract
2 large eggs
confectioners’ sugar (optional)

Streusel Topping:
1 cup packed dark-brown sugar
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Preheat oven to 350 F degrees.

For the 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.

For the Muffins: 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. 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.