This is a wonderful muffin with a strong cup of coffee for Sunday morning breakfast.
Cinnamon Coffee Cake Muffins
Large muffin tin; lined with paper liners
Makes 8 to 10 large size muffins
Preheat oven to 350 degrees
1 stick butter, plus 2 Tablespoons (room temperature)
1 cup sugar
2 eggs room temperature
2 tsp. vanilla extract
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
Combine in liquid measuring cup and mix well
1/2 cup whole milk (room temperature)
1/2 cup full fat sour cream (room temperature)
Cinnamon Sugar Coffee Cake Mixture
1/3 cup sugar
2 tsp. cinnamon
1/4 cup ground walnuts (optional)
Reserve a few tablespoons of Cinnamon Sugar to sprinkle on top of each muffin before baking.
Cream your butter with sugar, until light and fluffy, add eggs continue to cream until lighter in color. Add extract. Combine all dry ingredients and sift. Combine milk and sour cream. Alternate between dry and wet and add to cream butter mixture, mix until well incorporated, do not over mix the batter. Add cinnamon sugar mixture and gently fold in to batter. Do not over mix you want to see ribbons of cinnamon sugar throughout the dough. I use liners for easy removal. Let batter sit out for 30 minutes. Scoop into liners, 3/4 full. I use an spring-loaded ice cream scoop. Sprinkle some cinnamon sugar on top of muffins. Bake 350 degrees for about 20-25 minutes.
Glaze for Drizzle
Mix a 1/2 cup of powder sugar with a few teaspoons of water until you have a medium to thin glaze. Drizzle on top. Add water one teaspoon at a time to reach desired consistency.