Coffee Cake Muffins

These came about when I was playing around with an old family recipe. The original recipe was for a coffee cake that my Busha taught me to make when I was about 12. I wanted to make something more portable, so the muffins seemed like a logical option. The recipe was changed a bit from the original, but I was very happy with the end result. I added a drizzle at the end which worked well. So here is the recipe.

Coffee Cake Muffins

Topping

½ c. light brown sugar

3 T. butter, softened

2 t. cinnamon

½ – ¾ c. chopped nuts

Batter

3/4 c. sugar

1/2 c. butter, softened

1½ t. vanilla

3 eggs, room temperature

1 c. sour cream

2 c. flour

1 t. baking powder

1 t. baking soda

Drizzle

1½ c. powdered sugar

1/2 t. cinnamon

1 T. milk

1 T. lemon juice

Preheat oven to 350 degrees. Line 24 cupcake tins with paper or foil liners. Set aside.  Mix first 4 ingredients together and set aside. Beat together sugar and butter until fluffy. Add vanilla and beat well. Beat in eggs, one at a time. Stir in sour cream. Combine dry ingredients and add to egg mixture. Stir until just combined. Divide batter in the cupcake pans. They will be half full, or a bit under. Top with the topping, crumbling to spread evenly. Bake for 15-18 minutes, or until toothpick inserted comes out clean. Once cooled down, combine drizzle ingredients and pour over the muffins. Makes 24.