Streusel Crumb Muffins

This is a quick and easy recipe for streusel-topped muffins. In the US, these are called streusel crumb coffee cake, presumably because they're usually accompanied by steaming mug of coffee. In England, calling it a coffee cake would indicate that they taste like coffee, hence the name change to Streusel Crumb Muffins.

This is a super easy recipe and you can whip up a batch of these fluffy bad boys in half an hour. This recipe uses sour cream so the muffin itseld if light and airy. I had some leftover sour cream so I only used half measurements and made 4 muffins. Good for people who have no will power like myself.


Ingredients (makes 8 good-sized muffins):
For the muffins:
1 cup flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
2 tbsp softened butter
2 tbsp vegetable oil
1/2 cup caster sugar
2 eggs
1/2 cup sour cream
1 tsp vanilla extract

For the streusel:
1/4 cup flour
1/4 cup brown sugar
2 tbsp butter
1/2 tsp cinnamon

1. Preheat the oven to 170c and grease a muffin tin with butter
2. Make the streusel by mixing the streusel ingredients with a fork until it resembles course crumbs. Leave to one side.
3. In a bowl mix the flour, baking powder, bicarbonate of soda and salt
4. In a separate bowl, mix together the butter, oil and sugar. Add the eggs one at a time, mixing well in between.
5. Add the flour mixture, sour cream and vanilla extract to the wet mixture and mix until just combined. Be sure not to over mix.
6. Spoon a layer of the batter into each muffin case. Cover with a layer of streusel and then another layer of batter. Top each muffin with a layer of streusel and then place intot the centre of the oven
7. Bake for 20 minutes until lightly browned

And there you have it! Quick and easy to make. The cinnamon streusel on top gives these fluffy muffins a nice sweet crispy crunch. The sour cream gives the muffins a very light texture and they're lovely with a nice mug of tea.

 
Enjoy!