Coffee Cake Muffins
Ingredients:
- flour - 1 cup
- sugar - 2/3 cup
- lemon zest - 1/2 - 3/4 t
- salted butter, melted - 1/2 cup
- flour - 1 3/4 cup
- sugar - 1 cup
- baking powder - 2 t
- baking soda - 1/4 t
- salt - 1/4 t
- eggs - 3
- sour cream - 1 cup
- vanilla extract - 1 t
- fresh or frozen raspberries, black raspberries OR blueberries - 2 cups
Instructions:
Prepare crumb topping -- in a bowl, whisk together 1 cup flour, 2/3 cup sugar and lemon zest. Add butter and stir with a fork until crumbly; set aside.
Prepare muffin batter - In a bowl stir together 1 cup flour, 1 cup sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs, sour cream and vanilla until well blended. Make a well in the center of the dry mix, add wet ingredients, mix until smooth.
Place 2 heaping T of batter into each paper lined muffin cup. Place berries on batter. Completely cover batter and berries with crumb topping.
Bake in a preheated 350 degree oven for 20 - 25 minutes or until tops are golden brown and toothpick comes out clean. Cool in the pans for 5 minutes, remove muffins and cool on a wire rack. Yield - 24 muffins.
