Sour Cream Coffee Cake Muffins

COFFEE CAKE:
3/4 cup sugar
1/2 cup butter or margarine
1 tsp vanilla
3 eggs
2 cups Pamela's Pancake & Baking Mix (or all-purpose flour for non-gluten free muffins)
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 cup light sour cream

FILLING AND TOPPING:
1 1/4 cups firmly packed brown sugar
2 tsp cinnamon
3 tbsp butter or margarine, melted

Heat oven to 350 F. Grease and lightly flour 18 muffins cups (i use one 12-muffin pan, and one 6-muffin pan) In large bowl, beat sugar and 1/2 cup butter until light and fluffy. Add vanilla and eggs - mix well. In small bowl, combine flour, baking powder, baking soda, and salt. Stir flour mixture and sour cream alternately into sugar mixture, beginning and ending with flour mixture.

In small bowl, combine all filling and topping ingredients. Mix well. Spoon batter into muffin cups to fill 1/2 way on each cup. Sprinkle w/approx. 1 tbsp of brown sugar mixture. Put another blob of batter on top of brown sugar mixture in each cup, and then repeat with the brown sugar mixture -- batter will be sticky.

Bake at 350F for 25 minutes or until toothpick inserted in center comes out clean.

This recipe also makes wonderful coffee cake, however, remember that the recipe is figured for 18 servings! Enjoy!

Number of Servings: 18

Recipe submitted by SparkPeople user KARISSATX.