Coffee cake is a bit of a misnomer because there is no coffee in this coiffe cake, this is a cake that is meant to be served alongside coffee which is where it gets its name. This is a sourcream based cupcakes which adds a tone of moisture and makes a great sweet treat to start your mornings. Start by preheating your oven then line a muffin tin with muffin liners.
In a large bowl, add cold cubed butter then add a cup of flour a cup of brown sugar, cinnamon, and salt then use a pastry cutter to cut this all together. If you dint have a pastry cutter you can use two knives and juts crisscross them in the mixture until they are like tiny small petals. To make the batter, you will start with softened butter in a clean bowl then add a cup of sour cream, two eggs, a teaspoon of vanilla extract, white granulated sugar, and brown sugar.
Use a hand mixer to bring them together, it should take about 30 seconds of mixing at medium speed to get nice and creamy. Start adding in dry ingredients starting with all-purpose flour then baking powder and baking soda and then mix them in. You will only mix that just until the flour is combined then spoon the batter into the muffin cups to about two-thirds of the way full then top them with the streusel toppings, about a heaping tablespoon per muffins.
Bake them in a 350 degrees oven for about 25 minutes or until a toothpick inserted at the center comes out clean. Once baked, remove from the tins onto a wire rack to cool then serve.
- 1/2 cup (113 grams) salted butter, room temperature
- 1 3/4 (210 grams) cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup (240 grams) sour cream
- 1/2 cup (100 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup(200 grams) packed brown sugar
- 1 cup (120 grams) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold salted butter, cut into small pieces
- Preheat oven to 350 degrees F. Lightly greases a muffin tin or line with paper cups.
- In a medium bowl, prepare the streusel topping by stirring together brown sugar, flour, and salt. Use a pastry blender (or two knives) to cut the butter into the flour mixture until it resembles small pebbles or sand. Set aside.
- Make your muffin batter in a mixing bowl by beating together butter, sour cream, granulated sugar, brown sugar, vanilla, and eggs using an electric hand mixer until light and creamy. Stir in flour, baking powder, and baking soda until combined.
- Spoon batter into prepared muffin tin (makes 24 muffins). Sprinkle a heaping spoonful of streusel on top.
- Bake in the preheated oven for about 25 minutes, until a toothpick inserted into the center, comes out clean. Remove muffins from tin and transfer to a wire rack to cool completely.