Streusel Sour Cream Muffin Coffeecakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup sugar
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup packed brown sugar
• 1 cup cold butter, cut into small cubes
• 1 teaspoon cinnamon
• 2 cups toasted walnuts or 2 cups pecans, chopped
• 1 cup sour cream
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla
• 1 teaspoon baking soda

Recipe

• 1 set oven to 350 degrees.
• 2 set oven rack to middle position.
• 3 generously butter the bottoms, sides and tops of 18 non-stick muffin tins.
• 4 in a large bowl stir together sugar, flour, salt and 3/4 cup brown sugar.
• 5 add in 3/4 cups cold butter and blend with a pasty blender or you fingers until the mixture resembles coarse meal with some pea-size butter pieces in the mixture; transfer 3/4 cup of the mixture to a bowl and blend in cinnamon, the remaining 1/4 cup butter and remainder 1/4 cup brown sugar with your fingertips or pastry blender until crumbly.
• 6 stir in the chopped nuts; chill for 15 minutes.
• 7 whisk together sour cream, egg, egg yolk, vanilla, baking soda.
• 8 add in the flour mixture until just combined (the batter will be stiff).
• 9 divide the batter evenly between the 18 muffin tins (they should be about two-thirds full).
• 10 sprinkle each with streusel topping (pressing it lightly into the batter).
• 11 bake coffeecakes for about 20-25 minutes, or until they test done with a toothpick inserted in the middle.
• 12 cool in the pans on racks for 30 minutes.
• 13 loosen the cakes with a small sharp knife, then carefully remove cakes from the muffin tins.