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  • Sour Cream Streusel Muffins

    1 vote
    Sour Cream Streusel Muffins
    Prep: 20 min Cook: 15 min Servings: 15
    by Salad Foodie
    406 recipes
    >
    A personal-size coffee cake in a muffin - these are seriously addicting! Increase the streusel topping if you’re crazy about the heavenly crunch on top (1 ½ times streusel topping ingredients should do it.) Be prepared for these gems to disappear quickly.

    Ingredients

    • STREUSEL TOPPING:
    • 3 tablespoons butter, softened
    • 1/3 cup brown sugar
    • 1/4 teaspoon cinnamon
    • 1/3 cup chopped walnuts (or pecans)
    • MUFFIN BATTER:
    • 2 cups all purpose flour
    • 1/4 cup brown sugar
    • 1/4 cup granulated sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 egg, beaten
    • 1/2 cup cooking oil
    • 1 cup sour cream
    • 1 teaspoon vanilla extract

    Directions

    1. Prepare streusel topping: Stir or mash softened butter well in a small bowl. Add remaining streusel ingredients and mix well; set aside.
    2. Heat oven to 400 degrees F. Line muffin pan with paper or aluminum baking cups (or spray muffin pan with vegetable spray); set aside.
    3. In medium size bowl mix together flour, brown and granulated sugars, baking powder, baking soda and salt. In medium-small bowl stir together egg, oil, sour cream and vanilla until well blended.
    4. Stir the sour cream mixture into the flour mixture, stirring just until ingredients are combined.
    5. Fill muffin cups with batter and sprinkle streusel topping over tops.
    6. Bake 15-18 minutes or until toothpick comes out clean.
    7. Yield: 12-18 muffins, depending on how full the muffin cups are filled.

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    Comments

    • Foodessa
      Foodessa
      Having a little more than required sour cream in my fridge...this recipe looks very promising indeed.
      Thanks for sharing your enthusiasm about these gems ;o)
      Happy New Year and flavourful wishes,
      Claudia

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