Sunday, May 3, 2015

French Vanilla Muffin






5 T. butter, room temperature
1/2 c. white sugar
1 egg
3/4 c. sour cream
1/4 c. French Vanilla coffee creamer
1 3/4 c. all-purpose flour
1 1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt

BUTTER CRUMB FILLING/TOPPING

1/4 c. butter
1/4 c. brown sugar
1/4 t. cinnamon
1/2 c. flour


First make the crumb topping. In a medium bowl, combine, sugar, brown sugar, cinnamon and flour. Cut in butter until a crumb forms.  Set aside.  Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar together; beat in egg. Add in sour cream and French Vanilla creamer. Sift in flour, baking powder, soda, and salt. Mix dry ingredients into wet ingredients until just combined.  Batter is thick. Spray 12 muffin tins with non- stick cooking spray. Drop just enough batter into the bottom of the muffin tins to coat the bottom of the pan. Sprinkle some of the crumb mixture onto the batter top with more batter and top with the remaining crumb mixture. Bake for 18-20 minutes or until toothpick inserted comes out clean.  Makes 12 muffins.



 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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