Sour Cream Cinnamon Streusel Muffins

Sour Cream Cinnamon Streusel Muffins


filling:

1/3 cup brown sugar

1/2 cup chopped pecans

1 teaspoon unsweetened cocoa powder

1 teaspoon ground cinnamon

streusel topping:

1/3 cup brown sugar

1/4 cup flour

1 teaspoon cinnamon

1 teaspoon unsweetened cocoa powder

2 tablespoons cold butter, cut into small pieces

batter:

2 cups cake flour, about 8 oz*

1 teaspoon baking powder

1/4 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 cup sour cream, at room temperature

1/2 cup butter, melted and cooled

1/2 cup milk, at room temperature

2 eggs, at room temperature, lightly beaten

1 cup sugar

1 teaspoon vanilla extract

1. Place rack in the center of oven and preheat to 375 degrees. Line a 12-cup muffin tin with paper cups or spray with nonstick baking spray.

2. Make filling: mix filling ingredients in a small bowl with a spoon or your fingers until well combined; set aside.

3. Make streusel topping: In a separate bowl, stir together brown sugar, flour, cinnamon, and cocoa. Cut in butter with a pastry blender or your fingertips until mixture resembles coarse crumbs; store in refrigerator while making batter.

4. Make batter: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until well combined. In a separate bowl, whisk together sour cream, butter, milk, eggs, sugar, and vanilla. Pour egg mixture into flour mixture and stir with a wooden spoon until well combined, making sure to scrape all the flour off the bottom of the bowl when stirring.

5. Using a spoon or small cookie scoop, fill each muffin cup about 1/4 of the way with batter (about a tablespoon of batter). Add a rounded tablespoon of pecan filling to each muffin cup, then top with remaining batter (about 2 tablespoons batter per cup). Top batter with about a tablespoon of streusel topping per cup.

6. Bake muffins in the center of a preheated 375 degree oven for 21-23 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Recipe notes: *Measure cake flour by spooning flour into a dry measuring cup then leveling off with a knife. If you prefer to weigh your flour, one cup of cake flour is 4 oz. There is no need to sift the flour.