MG Vanilla Sour Cream Coffee Cake Muffins

 Vanilla Coffee Cake Sour Cream Muffins

Vanilla Cinnamon Streusel Topping
¼ cup unsalted butter
3 tablespoons flour
1/3 cup brown sugar, firmly packed
2 tablespoons white sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla powder, optional
1/3 cup finely chopped walnuts

Batter
1 ½ cups golden brown sugar, firmly packed
¾ cup unsalted butter, melted
2 teaspoons pure vanilla extract
2 eggs
¼ cup water
¾ cup sour cream
3 cups all-purpose flour
3/8 teaspoon salt
2 ½ teaspoons baking powder
½ teaspoon baking soda

Fondant
1 cup confectioners’ sugar
½ teaspoon pure vanilla extract
Cream, as required

Preheat oven to 375 F. Line a large baking sheet with parchment paper. Arrange the oven to have the rack in the upper third or middle of the oven.

Line a baking sheet with parchment paper. Spray a muffin tin very generously with non-stick cooking spray. Line 9 of the muffin cups with muffin liners. Place on baking sheet.

Prepare the streusel by pulsing all ingredients in a food processor to get a crumbly mixture. Set aside.

For the muffins, in a large bowl, hand whisk the brown sugar with the butter. Whisk in the eggs, vanilla, water and sour cream. Fold in the flour, baking powder, baking soda, and salt to make a smooth batter
Using a large muffin scooper, scoop huge gobs of batter into muffin cups. Top each with a crown of streusel.

Bake at for 20 minutes; turn muffins around and bake another 15-22 minutes at 350 F. Let stand 15 minutes before attempting to remove muffins from pan (let them set up and get more solid).

For the Fondant, if you don’t have ready-made, just stir the confectioners’ sugar, vanilla and cream to make a soft glaze. Drizzle over muffins and let set.

Makes 9 large muffins

 

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