Sour Cream Coffee Cake Muffins(mini)
Soft vanilla sour cream muffins with a cinnamon-coffee swirl and butter crumb topping.
Equipment
- mini muffin tins
Ingredients
Muffin Batter
- 2 cup flour
- 1/2 cup white sugar
- 2 TBSP brown sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup neutral oil
- 1 egg
- 1/4 cup plus 2 TBSP milk
- 1/2 cup sour cream
- 1/2 tsp vanilla
Cinnamon Coffee Swirl
- 1/2 cup brown sugar
- 4 tsp cinnamon
- 1 TBSP coffee
- 2 TBSP boiling water
Butter Crumb Topping
- 1/3 cup sugar
- 3/4 cup flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 100 gram butter, melted
Instructions
Dry Ingredients
- Preheat oven to 350º f /180ºc.In a large bowl combine flour, sugars, baking powder, and salt. Whisk to combine.
Wet Ingredients
- Make a well in the centre of the dry ingredients and crack in the egg, add oil, milk, sour cream and vanilla. Mix to combine. Slowly pull in the dry ingredients from the sides of the bowl to the centre and mix the batter just until the flour mix is fully incorporated. Don't over-mix.
Cinnamon Coffee Swirl
- In a small bowl, combine brown sugar and cinnamon. Melt the instant coffee in 1 Tablespoon boiling water(or use 1 Tablespoon ready prepared espresso or strong coffee).
Butter Crumb Topping
- With a fork whisk together sugar, flour, cinnamon and salt. Add butter cubes and cut them in or cruble the mixture between your fingers until the butter is pea sized and the mixture is crumbly.
Prepare and Bake
- Spray mini muffin tins with non stick spray and/or add mini muffin liners. Fill each muffin halfway with batter and add a teaspoon size scoop of cinnamon coffee swirl to the centre of each. Cover the filling with more batter to fill the muffin cups about 3/4 of the way full, leaving a bit of room at the top.Add butter crumb and gently press down to adhere the crumb to the muffin.
- Bake for 12 minutes (at 350º f /180ºc) or until a toothpick inserted in the centre of a muffin comes out dry.
