Sour Cream Coffee Cake Muffins

• FOR THE MUFFINS:
• 3/4 cups Softened Butter, Plus 2 Tablespoons To Grease The Muffin Tin
• 1-1/4 cup Sugar
• 3 cups Flour
• 1-1/2 cup Sour Cream
• 3 whole Eggs
• 1-1/2 teaspoon Baking Soda
• 1-1/2 teaspoon Double-acting Baking Powder
• 1-1/2 teaspoon Vanilla Extract
• FOR THE TOPPING:
• 1-1/2 teaspoon Ground Cinnamon
• 3/4 cups Sugar

1. Heat the oven to 350u0b0F. Grease a muffin tin with butter.
2. For the muffins, in a large mixing bowl, add the butter and sugar. Beat until light and fluffy. Next add the flour, sour cream, eggs, baking soda, baking powder, and vanilla extract. Beat on a low speed until blended. Then beat for another 3 minutes. Add the batter to the muffin tin only filling the space about halfway for each muffin.
3. In a separate small bowl, mix the cinnamon and sugar for the topping. Then generously top the batter with about half of the cinnamon and sugar mixture.
4. Next, add another layer of batter for each muffin. Lastly, top the batter with a generous portion of the remaining cinnamon and sugar mixture. Bake about 27 minutes or until when the inside of each muffin slightly moist. These muffins are best when baked so that the middle of the muffin is as moist as possible otherwise they tend to dry out. Let the muffins cool. Serve with butter or as is.

muffins, butter, sugar, flour, sour cream, eggs, baking soda, doubleacting baking powder, vanilla, ground cinnamon, sugar

Taken from tastykitchen.com/recipes/desserts/sour-cream-coffee-cake-muffins/ (may not work)