Day 79 (5.25.12): Sour Cream Coffee Cake Muffins (Anything Goes for Breakfast)

Sour Cream Coffee Cake Muffins

Status: Homemade

Satisfaction: I'm guessing here, but I'd say a 10!

Associated with: The New Yorker Breakfast Menu Article (January 5, 2012)

The New Yorker--Coffee Cake Coffee (And Other Distressing Delights)

Sour cream in anything sweet always sounded (oxy)moronic to me, as does the idea that coffee cake is--well--not coffee in your cake. Playing off of the crazy menus that we've all seen vying for our attention in recent years, The New Yorker published an article earlier this year about the zany types of breakfast foods you can order in...well, nowhere, really, but it's worth a thought. Among the menu items are a series of cake-in-drink selections, including a bagel at the bottom of your coffee and whoopee pies stuffed with cappuccino. Who says you can't have your cake and drink it too?

For the recipe (for deliciously moist sour cream coffee cake muffins, not the drinks-in-cakes), look beneath the cut!

• SOUR CREAM COFFEE CAKE MUFFINS
• Yield: 8-9 large muffins
• 
  
• Ingredients
• 1/2 cup butter
• 1 cup white sugar
• 1 eggs
• 1/2 cup sour cream
• 1/4 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 tablespoons and 2 teaspoons all-purpose flour
• 1/4 cup packed brown sugar
• 1 tablespoon melted butter
• 1/2 teaspoon ground cinnamon
• Chopped nuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 8 to 9 muffin tins with cupcake liners.
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Using half of the batter, fill each liner about 1/3 of the way. Set aside remaining half of the batter.
3. Prepare the crumble: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Add chopped nuts if desired. Sprinkle each batter-filled cup with crumble, using about half of the crumble. Spoon remaining batter over each half-filled liner until batter is finished, then top each liner with remaining crumble. Pat crumble down very lightly into batter.
4. Bake 20-30 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.