These coffee cake muffins are a sweet and perfectly crumbly mini version of everything you love about traditional coffee cake in a single serving. Perfect for get-togethers or portion control, these cakes freeze well so you can make many and just serve or eat a few!
Preheat oven to 325°. Prepare muffin tin by spraying with non-stick cooking spray.
In a large bowl, beat together 1/2 cup of brown sugar, eggs, oil, sour cream, and vanilla extract. In a separate bowl combine 3 cups of flour, salt, and baking soda. Add dry ingredients to wet and stir until just combined.
To make streusel, combine together remaining brown sugar, remaining flour, cinnamon and softened butter. Pulse in a food chopper or cut together using a fork or pastry cutter until a coarse crumb has formed.
Scoop one heaping tablespoon of batter into each greased muffin cup. Sprinkle a thin layer of streusel mixture. Spoon the remaining batter onto the streusel layer, dividing evenly. Generously top each muffin with the remaining streusel.
Bake for 30 minutes, or until a toothpick inserted into the center of the cake in the center muffin cup comes out clean.
Notes
We used an aluminum muffin tin. For a darker pan, reduce heat and bake at 300°.