Sour Cream Coffee Cake Muffins

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Grease a 12-cup muffin pan.
3. 3
   Make the topping, in a bowl, combine the brown sugar, flour, cinnamon, and salt.
4. 4
   Using your finger or a pastry blender, rub or cut in butter until mixture resembles coarse crumbs; refrigerate until ready to use.
5. 5
   Make the muffins, in a bowl, whisk together flour, baking powder, baking soda, and salt.
6. 6
   In another bowl, using an electric mixer on medium speed, beat sugar, sour cream, butter, and vanilla until light and fluffy.
7. 7
   Beat in eggs one at a time, until well blended.
8. 8
   With the mixer on low speed, beat the flour mixture into the egg mixture until just blended.
9. 9
   Divided half the batter equally among prepared muffin cups.
10. 10
    Top with half the streusel mixture then remaining batter and remaining streusel.
11. 11
    Bake for 25-30 minutes or until a pick comes out clean.
12. 12
    Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
13. 13
    Dust with powdered sugar.