-
1
First make sugar crumb filling. In a medium bowl, combine sugar, brown sugar, cinnamon and flour. Cut in COLD butter until a crumb is formed. Set aside.
-
2
Preheat oven to 375 degrees F.
-
3
In a large bowl, cream butter and sugar together.
-
4
Beat in egg.
-
5
Add sour cream and Creme Brulee Coffee Creamer and blend until well combined.
-
6
In a small-medium bowl, combine flour, baking powder, baking soda and salt together.
-
7
Pour half of dry ingredients into batter and stir in with a wooden spoon until just combined.
-
8
Add in remaining half of batter until just combined. Don't over stir. Note that the batter WILL BE THICK. Totally normal and perfect.
-
9
Grease a large muffin tin (6 muffins) with cooking spray. If using a regular 12 muffin tin, adjust your measurements accordingly.
-
10
Drop enough batter in the bottom of each muffin tin to coat. Sprinkle some crumb mixture over batter. Layer another layer of batter over the top of crumb. Layer a second layer of crumb. Layer a third layer of batter over the top and top with one final layer of crumb mixture. Muffin tins should be about 2/3 to 3/4 full so plan layers accordingly. You can freeze any left over crumb for later use.
-
11
Bake at 375 degrees F for 25-30 minutes or a toothpick inserted comes out clean.
