Categories: breakfast
Ingredients
- FOR THE TOPPING
- 1/4 cup light-brown sugar
- 1/4 cup all-purpose flour
- Pinch of salt
- Pinch of ground cinnamon
- 2 tablespoons unsalted butter, softened
- FOR THE BATTER
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 2 tablespoons buttermilk
- Nonstick cooking spray, for pans
Directions
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Preheat the oven to 375 degrees. To make the topping, in a medium bowl,
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combine brown sugar, flour, salt, and cinnamon. Add butter, and work in,
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using your fingers or a pastry cutter, until well combined; set aside
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To make the batter, in a medium bowl, whisk together flour, baking powder,
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baking soda, and salt; set aside. In the bowl of an electric mixer fitted
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with the paddle attachment, beat the butter and sugar until light and
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fluffy. Add the egg and vanilla, and beat to combine. Add the dry
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ingredients, alternating with the sour cream and buttermilk, and beginning
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and ending with the dry ingredients; scrape down the bowl as necessary.
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Spray eighteen cups of a mini-muffin tin with nonstick cooking spray. Divide
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batter evenly between cups. Sprinkle topping over batter. Bake until a cake
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tester inserted in the center comes out clean, about 15 minutes. Let stand
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in pans for 5 minutes. Remove to wire racks to cool. Use immediately.