Sour Cream Coffee Cake Muffins

While sitting at work today, one of my co-workers and I discussed how freakin' happy we were that tomorrow is a half day for us. And that such joyful moments deserve celebration ...hence the Sour Cream Coffee Cake Muffins

I was going to make egg shaped sugar cookies as well but I drove all over looking for an egg shaped cookies cutter without any luck. So I came home and made these instead.

I'm pretty excited to chow down on them in tomorrow morning's meeting!!

What You Need:

1 cup Butter softened

1 cup Sour Cream (best if cold cold cold)

4 Extra Large Eggs

2 1/4 cup Sour Cream

1 TBS Baking Soda

1 tsp Baking Powder

1/2 Tsp Salt 1/2 Tsp Vanilla

Topping-

1/2 cup Sugar

1/2 cup Flour

2 TBS Cinnamon

1/4 stick butter, melted

What You Do:

Preheat the oven to 375 Grease and flour the cupcake pan....unless your using muffin tins Mix sugar, eggs, sour cream, vanilla and butter until well blended
In a second mixing bowl, mix the flour, baking powder, baking soda and salt. Mix wet ingredients with dry ingredients until smooth Fill the muffin tins halfway full

To make the topping

Mix all ingredients until they look pebbles. Sprinkle the yummy goodness on the uncooked batter Cook the muffins for 10 min. But keep an eye on them. They will be done when a toothpick inserted in the center comes out clean.

Extras !!!
*Instead of vanilla in the batter try almond or orange extract

*To glaze the muffins, I used a mixture of powdered sugar and milk. Whisking it together with butter flavoring and vanilla.