Coffee Cake Muffins

1. 1

   Preheat the oven to 350u00b0F. Line a 12-count muffin pan with paper liners.

2. 2

   For the filling: In a small bowl, stir together the brown sugar and the espresso powder. Set aside.

3. 3

   For the topping: In another bowl, add the flour, espresso powder and sugar. Then cut the butter into the flour and sugar, mixing until you get coarse crumbs.

4. 4

   For the cake: In a large bowl, cream together your butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Mix in the vanilla.

5. 5

   In a another bowl, whisk together the flour, baking powder and salt. Mix it gradually into the wet mixture, alternating with the sour cream.

6. 6

   Fill each liner about 1/3 of the way full with batter. Evenly sprinkle the brown sugar filling over the batter. Top with the remaining batter. Sprinkle the topping evenly over all of the cupcakes.

7. 7

   Bake for 15-20 minutes. I baked mine for 15, and checked them a couple times from there. They are done when a toothpick inserted into the center of a muffin comes out clean. Remove them from the oven and let them cool for a couple minutes in the pan, then transfer to a wire rack and cool completely.

* Per serving · 4 servings · Values may vary.

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