Coffee Cake Muffin Flop Recipe

Last week I posted about flops that turned out great. One of my flops was a delicious coffee cake that was supposed to be made in muffins. Well I decided to just use a 9″x9″ baking pan, adding the batter to the bottom then add the filling and top with more batter. My idea worked great until I checked the oven while baking. There was so much batter it took forever to bake! Finally they were done, smelled delicious but oh so thick! The brown sugar and cinnamon filling exploded as the batter baked. I then realized I should have used a 9’x12″ pan since the pan I used was way to small. The recipe would have made 12 jumbo cupcakes and the pan I used was probably enough to equal six muffins!

But my muffin cake was delicious with every bite of the filling dripping out of the warm cake!

I had a request from many for the recipe so here it is and I plan to make it again but use a larger baking pan.

Coffee Cake Muffins

Thanks to Sugar ‘n Sass Baking for this delicious recipe! If you click on her link you will see how these muffins are supposed to look like! https://sugarnsassbaking.com/recipes-test/coffee-cake-muffins-

Ingredients

For the Muffins:

 ½ cup unsalted butter

 1 ¾ cups all-purpose flour

 2 tsp baking powder

 1 tsp baking soda

 1 cup sour cream

 1 cup granulated sugar

 1 tsp pure vanilla extract

 2 large eggs

 Confectioners’ sugar (optional)

For the Streusel Topping:

 1 cup packed dark-brown sugar

 1 cup all-purpose flour

 ½ tsp salt

 ½ tsp ground cinnamon

 ½ cup chilled unsalted butter

Directions

Directions

1 – Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

2 – Preheat oven to 350 degrees F. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.

3 – Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.

4 – Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners’ sugar, if desired.

Yesterday I had planned to make this recipe again using a cupcake pan but since I had heavy whipping cream on hand I made a pound cake! Then after I took it out of the oven I realized I could have added the cinnamon/brown sugar to this! I love pound cake and this one is so good even plain.