My husband is not a big sweets person, but he loves coffee and likes anything that he can sit and eat while drinking a cup. Coffee cake is something he requests at least once a month, which I’m always happy to make for him. This time, instead of one big cake for just us, I made a couple dozen individual coffee cake muffins that he could take to work and share with coworkers. They were a pretty big hit, so I was told!
For a different look, I used 5-inch square pieces of parchment paper instead of cupcake liners. All I did was place a parchment-paper square over the cupcake tin, press down with a drinking glass to make an indentation, then scoop the batter into the parchment paper liners. It’s deceptively easy for such a pretty look.
Coffee Cake Muffins
Preheat the oven to 350 degrees F. Use a small bowl to make the streusel topping by mixing together 1/2 cup of brown sugar, 1 cup of chopped pecans, 2 teaspoons of cinnamon,1/4 teaspoon of salt and 2 tablespoons of melted butter. Set aside.
In a medium bowl, whisk together 4 cups of all-purpose flour, 4 teaspoons of baking powder and 1 teaspoon of salt. Set aside.
In a large bowl with an electric mixer, cream together 1 cup of softened butter and 2 cups of sugar until pale and fluffy, about two to three minutes. Beat in 4 eggs, 2 cups of sour cream and 2 teaspoons of vanilla extract. Fold the flour mixture into the butter mixture until evenly blended; do not over mix.
Line a muffin tin with cupcake liners (or use parchment paper squares like I did!). Fill each cup halfway with batter. Sprinkle about 2 tablespoons of streusel over each of the batter-cups, then fill the tins the rest of the way with batter. Sprinkle 2 teaspoons of streusel over each muffin. Bake for 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes two dozen muffins.