Sour cream coffee cake muffins

If I have to be honest I must say I LOVE sour cream. So when I came across a recipe for sour cream coffee cake I had to try it. I used to make it all the time and my family loved it but the downside is that it does take quite a while to bake (about and hour).

This morning before church I thought that I would quick put one in the oven for the family since I head to church to practice music a whole hour before my family.

May I remind you...it's been awhile since I made this but I just jumped in with both feet, mixing the butter, sugar, vanilla and eggs. Next I placed the three....oh no....I only had two cups of flour??? Are you kidding me??

Now why is it that when you are out of something you start looking through your cupboard like a crazy person thinking that you just might have an extra cup hidden among the cereal or the spices. Yep, for a good 5 minutes I tried to figure out how I was going to work this out. And then it came to me.

I would take 1/3 of the butter mixture out, mix in 2/3 of my flour mixture, and make these into muffins. I really hoped it would work. So I mixed it up and started spooning it into the muffin tins.

At this point I was running low on time, and although the filling was supposed to be in the middle I had to compensate and I tossed it on the top...and threw them in the oven for 20 minutes while I got myself ready to go.

I couldn't believe how they turned out. They taste just like the coffee cake and were tons quicker. They are crispy on the outside and moist on the inside..YUM. SO here is the recipe..but let me tell you, the batter is thick. If you decide to make them into muffins fill the cup 3/4s full and smooth it down before sprinkling with your brown sugar cinnamon mixture.

You will make the exact same recipe for one cake or appr. 24 muffins.

First heat oven to 325*. Spray your pan(s) and mix 1/2c. brown sugar and 1 1/2 tsp ground cinnamon in a bowl. Set aside for filling or topping.

Mix:

1 1/2 C sugar

3/4 C butter or margarine softened

1 1/2 tsp. vanilla

3 eggs

In a separate bowl mix:

3 C flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

3/4 tsp salt

You will also need 1 1/2 C sour cream.

Alright now mix 1/2 of your flour mixture into your sugar mixture, then 1/2 your sour cream. Repeat. Remember, this is thick batter.

Cake:

Spread 1/3 of the batter (about 2 c) in a pan. Sprinkle in 1/3 of filling. Repeat this process until you finish your cake with last of batter. * ok side note......I used half each time. I seemed to run out of batter if I tried three layers.

Bake about 1 hour ( or until done) let cool. Slice and serve.

Muffins.

Fill each cup approx. 3/4s full of batter. Smooth and top with a generous portion of filling.

Bake 20 -25 minutes or until done.

This is really a versatile recipe. Try adding diced apples or almonds. So yummy.