Sour Cream Coffee Cake Muffins

Topping:

1 cup all-purpose flour

2/3 granulated sugar

Grated lemon zest (zest of 1/2 to 3/4 lemon)

8 tablespoons (1 stick) salted butter, melted

Muffins:

1 3/4 cup all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3 eggs

1 cup sour cream

1 teaspoon pure vanilla extract

2 cups fresh or frozen raspberries, black raspberries or blueberries

Directions:

Preheat the oven to 350 F. Put paper liners into standard muffin tins
Make the crumb topping: In a small bowl, whisk together the flour, sugar, and lemon zest. Add the melted butter and stir with a fork until crumbly. Set aside.
Make the muffin batter: Stir together the flour, sugar, baking powder, baking soda and salt in a medium bowl. In a separate bowl, whisk together the eggs, sour cream, and vanilla until well blended. Make a well in the center of the dry mix and add the wet ingredients. Mix until smooth.
Add 2 heaping tablespoons of batter into each muffin cup
Cover the batter evenly with berries
Sprinkle the streusel crumb topping over the batter and berries until completely covered
Bake in preheated oven for 20-25 minutes or until tops are golden brown and toothpick comes out clean
Cool for 5 minutes in the pan then remove muffins and cool on a wire rack

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