Coffee Cake Muffins

1. 1

   Preheat the oven to 425u00b0 F.

2. 2

   Line a 12-cavity muffin pan with muffin/cupcake liners.

3. 3

   In large mixing bowl, use a hand mixer to cream together the butter, 1/2 cup granulated sugar, 1/4 cup light brown sugar (packed), and vanilla extract on medium-high speed for 1-2 minutes, or until smooth and combined. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream and milk. Continue to beat until fully incorporated, scraping down the sides of the bowl with a rubber spatula.

4. 4

   Add 1 3/4 cups flour, baking powder, baking soda, 1/2 tsp. cinnamon, and 1/2 tsp. salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix.

5. 5

   To make the streusel, place 1 1/8 cups flour, 2/3 cup light brown sugar (packed), 1 1/2 Tbsp. granulated sugar, 2 tsp. cinnamon and 1/4 tsp. salt in a large mixing bowl. Stir with a fork to combine. Drizzle the melted butter into the bowl, and mix with the fork until the mixture forms large crumbs.

6. 6

   Fill each muffin liner approximately 1/3 full with muffin batter. Crumble a scant Tablespoon of streusel into each muffin cup. Divide the remaining batter into the muffin cups. Sprinkle the muffins with the remaining streusel.

7. 7

   Transfer the muffin pan to the preheated oven. Bake the muffins at 425u00b0 F for 5 minutes.

8. 8

   Reduce the oven temperature to 350u00b0 F. Continue baking for 14-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

9. 9

   Remove the muffin pan from the oven. Allow the muffins to cool in the pan for 5 minutes before removing.

* Per serving · 4 servings · Values may vary.