Happy Monday to you all!!
The girls and I tried a new recipe for muffins this morning. Just call us the Muffin Girls! We changed up the original recipe from Cooking Light quite a bit, so if you'd like to see that click HERE. It calls for an orange glaze, and we really weren't feeling that. We changed some other stuff around too...so I'll share our new and improved version with you!
Sour Cream Coffeecake Muffins
Yields 18 regular sized muffins
1/2 C packed brown sugar
1/4 C chopped almonds
1 1/2 tsp. ground cinnamon
1 C granulated sugar
1/4 C butter, softened
1 C sour cream
2 T water
1 tsp. vanilla
1 C unbleached white flour
3/4 C whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
Preheat oven to 400*.Place muffins liners into 18 muffins cups, or grease 18 muffin cups.
Combine brown sugar, almonds, and cinnamon into a small bowl; set aside.
Cream the granulated sugar and butter together, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Add in the sour cream, water, and vanilla and mix well. In a separate bowl combine the flours, baking soda, and salt. Gradually add into the butter/sugar/egg mixture and mix until just combined. Do not over mix. Fold the brown sugar mixture into the batter, reserving about 3 T in the small bowl for topping. Don't completely stir it into the batter. We want to create a crumbly, streusel ribbon throughout the muffins.
Fill the muffin liners about 3/4 of the way full. Sprinkle topping over each muffin.
Bake for 15-20 minutes until golden or a toothpick inserted near the middle comes out clean.
These muffins were a hit in our house this morning! (Really, is that any surprise??) The cinnamon streusel running throughout the muffins was such a nice addition, and the almonds gave a nice, subtle crunch. Definitely put this recipe in your Autumn muffin repertoire!