I never plan to make muffins. The muffin making usually follows a muffin craving, one that strikes with full force on Sunday mornings. I had an emergency case last weekend, so I turned to my go-to recipe. You can make these bad boys on a whim, which is what makes this recipe so good. As soon as that muffin craving hits, 45 minutes later you’re in sugar heaven and fully satisfied.
I’m sharing my “fancy” MS version of this recipe, but 90% of the time I swap the sour cream for milk, because I rarely have it on hand. I’m sure you could use yogurt here as well. Alas, I hate the stuff.
Recipe for Coffee Cake Muffins, adapted from Martha Stewart
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
For The Yummy Topping:
1 cup packed dark-brown sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 stick chilled unsalted butter, cut into small pieces
Make topping: Stir together brown sugar, flour, and salt. Cut in butter until mixture resembles large coarse crumbs.
Preheat oven to 350 degrees. Butter and flour a jumbo 12-cup muffin tin. Whisk together flour, baking powder, and baking soda; set aside.Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes. Cool in pan 5 minutes, then you must eat one!