Ingredients
-
1
-
2 1/2
-
1/2
-
1
-
1
-
1
-
2
-
1
-
1
-
1
-
2
-
1
-
-
-
Directions
Streusel Sour Cream Muffin Coffeecakes, You can make these up to a day ahead and keep in an airtight container They are buttery delicious and very moist!, Moist and perfect for breakfast!! These are great with a bit of jam and butter!! Didn’t add any walnuts (allergies) and added about 1/2 cup of sugar (instead of 1 cup) Thanks Kit! 🙂
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Steps
|
1
Done
|
Set Oven to 350 Degrees. |
|
2
Done
|
Set Oven Rack to Middle Position. |
|
3
Done
|
Generously Butter the Bottoms, Sides and Tops of 18 Non-Stick Muffin Tins. |
|
4
Done
|
in a Large Bowl Stir Together Sugar, Flour, Salt and 3/4 Cup Brown Sugar. |
|
5
Done
|
Add in 3/4 Cups Cold Butter and Blend With a Pasty Blender or You Fingers Until the Mixture Resembles Coarse Meal With Some Pea-Size Butter Pieces in the Mixture; Transfer 3/4 Cup of the Mixture to a Bowl and Blend in Cinnamon, the Remaining 1/4 Cup Butter and Remainder 1/4 Cup Brown Sugar With Your Fingertips or Pastry Blender Until Crumbly. |
|
6
Done
|
Stir in the Chopped Nuts; Chill For 15 Minutes. |
|
7
Done
|
Whisk Together Sour Cream, Egg, Egg Yolk, Vanilla, Baking Soda. |
|
8
Done
|
Add in the Flour Mixture Until Just Combined (the Batter Will Be Stiff). |
|
9
Done
|
Divide the Batter Evenly Between the 18 Muffin Tins (they Should Be About Two-Thirds Full). |
|
10
Done
|
Sprinkle Each With Streusel Topping (pressing It Lightly Into the Batter). |
|
11
Done
|
Bake Coffeecakes For About 20-25 Minutes, or Until They Test Done With a Toothpick Inserted in the Middle. |
|
12
Done
|
Cool in the Pans on Racks For 30 Minutes. |
|
13
Done
|
Loosen the Cakes With a Small Sharp Knife, Then Carefully Remove Cakes from the Muffin Tins. |
