Categories: Bread, Breakfast

Ingredients

• FOR THE STREUSEL TOPPING
• 1 cup packed dark brown sugar
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chilled unsalted butter, cut into small pieces
• FOR THE MUFFINS
• 1/2 cup unsalted butter, room temperature plus more for pans
• 1 3/4 cups all-purpose flour, plus more for pans (spooned and leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• confectioners' sugar, for dusting (optional)

Directions

1. Prepare streusel topping:

2. In a medium bowl, stir together brown sugar, flour, and salt.

3. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

4. Preheat oven to 350 degrees.

5. Prepare muffins:

6. Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).

7. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.

8. Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy.

9. Beat in eggs, one at a time, until well combined.

10. . With mixer on low, beat flour mixture into butter mixture.

11. . Divide half the batter among prepared muffin cups.

12. .Top with half the streusel mixture, then remaining batter, and top with streusel.

13. . Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.

14. . Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

15. . Dust with confectioners’ sugar, if desired.

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