Sour Cream Coffee Cake Streusel Muffins

• FOR THE MUFFINS:
• 2 cups All-purpose Flour
• 1/4 teaspoons Salt
• 1 teaspoon Cinnamon
• 1 Tablespoon Baking Powder
• 1/2 cups Unsalted Butter, Softened
• 1 cup Light Brown Sugar
• 1 cup Sour Cream
• 2 teaspoons Vanilla Extract
• 2 whole Egg
• FOR THE STREUSEL TOPPING:
• 3-1/2 Tablespoons Unsalted Butter, melted
• 1/2 cups Brown Sugar
• 1/2 cups Flour
• 1/2 teaspoons Cinnamon
• FOR THE GLAZE:
• 1/4 cups Powdered Sugar
• 1/2 Tablespoons Milk

1. For the muffins:
2. Preheat oven to 375 degrees.
3. Add flour, salt, cinnamon and baking powder to a large bowl.
4. In a stand mixer with the paddle attachment cream butter and sugar until combined.
5. Add in sour cream, vanilla and eggs. Mix to combine and scrap sides, Do not over mix.
6. Scoop batter into a greased muffin pan. Fill almost all the way up.
7. Sprinkle each muffin with streusel.
8. Place in the oven and bake for 15-20 minutes or until muffins are set. Stick a toothpick or knife in the center and make sure it comes out clean.
9. Allow the muffins to cool in the pan for 2-3 minutes and then transfer to a wire rack to cool completely.
10. Drizzle glaze on top of each cooled muffin and serve!
11. For the streusel topping:
12. Add butter, brown sugar, flour and cinnamon to a small bowl. Mix together until the streusel forms a crumb like texture similar to wet sand. Set aside.
13. For the glaze:
14. Add sugar and milk to a small bowl. Whisk to combine. Set aside.

muffins, allpurpose, ubc, cinnamon, baking powder, unsalted butter, light brown sugar, sour cream, vanilla, egg, streusel, unsalted butter, brown sugar, flour, cinnamon, ubc, milk

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