Tuesday, February 13, 2018

Oh, Do you know the The Muffin Girl?

The flu is a jerk. A big hairy mean jerk. I’m not talking about the stomach bug that people call the flu, I’m talking about Influenza - the virus that knocks you on your butt for a week. Recently our house has been infected with influenza. And not just one strain of the virus - two of them A and B. Awesome.
Bronwyn missed an entire week of school, Andy was sick with the same type - Influenza B. Finally by Saturday she was feeling well enough to do some baking so we made some muffins - her request. She got a baking set for Christmas from Grandma and wants to use it - all the time. I love that she loves to bake. At first, she wanted to do cookies - but her attention span isn't awesome with cookies - one tray and she's done. So we went with these yummy muffins. She wasn't a fan of the pastry cutter - but we made it work.
Sunday morning we all enjoyed the muffins - that is except Nicholas. Why? We found out later he had Influenza A. Round two of the flu! Ugh!! We have exceeded the snot limit for the year - no more… done and done. Me? I started taking Tamiflu as a precaution - but I keep getting the same "cold" when they get the flu - so I'm guessing it's my body's own personal response to the virus. Ugh. This flu season needs to be done! Maybe these muffins will help.

Sour Cream Coffee Cake Muffins
Yield: 12 muffins

For the streusel:
½ cup all-purpose flour
½ cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, cut into ½ inch pieces

For the batter:
2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup unsalted butter, softened to room temperature
1/3 cup vegetable or canola oil
1 cup granulated sugar
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
In a medium bowl, add the dry streusel ingredients (flour, sugar and cinnamon) and stir with a whisk to combine. Using a fork or a pastry cutter, add the butter pieces and work into the dry mixture until well incorporated. Set aside.
To make the batter, in another medium bowl, add the flour, baking powder, baking soda and salt and whisk together. Set aside.
In the bowl of stand mixer, beat together softened butter, oil, and sugar and mix well. Add the eggs one at a time, mixing well after each egg is added.
Keeping the mixer on a low speed, slowly add in the sour cream and vanilla and finally the flour mixture and mix until fully combined, but being careful not to over mix the batter. (Once you’ve turned off the mixer, using a spatula, give the mixture one additional stir by hand just to make sure that all of the wet ingredients from the bottom are completely mixed into the flour mixture.)
Spoon a heaping tablespoon of batter into each prepared muffin cup. Then sprinkle some of the streusel mixture on top of the batter. Divide the remaining batter into the muffin cups (spoon on top of the streusel layer) and then divide the remaining streusel over each muffin, sprinkling it over the batter.
Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Remove the pan from the oven and remove each muffin to a wire rack to cool completely.

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