Don’t ask me why but for some reason I was into movie references today. Maybe because its rainy and cloudy this afternoon and all these colors are just light and sunny or a bit like a circus? Whatever the reason they make me smile! And with these muffins, it was really fun being able to have them for breakfast. I found this recipe on line, A Family Feast, and it was just too good to pass up. I hope you like them as much as I do!
Sour Cream Muffins
For streusel topping:
1/2 cup of purpose flour
1/2 cup granulated sugar
1 teaspoon cinnamon
6 tablespoons unsalted butter
For muffin batter:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter, softened
1/3 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract
In a small bowl, using a fork, cut together flour, sugar, cinnamon into still cool butter, set aside.
Preheat oven to 350 degrees and line a muffin tin with paper liners.
In a medium bowl, combine the dry ingredients, flour, baking powder, baking soda, and salt. Using a whisk stir these together.
In a second medium sized bowl cream together sugar, and butter. Then add oil, eggs, vanilla and sour cream. Fold the dry ingredients into the mixture, combining well but do not over mix.
Using a medium sized scoop portion out the batter into the muffin tin and top with the streusel mixture.
Bake for 15-20 minutes or until a toothpick inserted comes out clean. Remove from tin and allow to cool on a wire rack.