Cinnamon Sugar CoffeeCake Muffins

I made these a few weeks ago just on a whim craving something sweet. I was flipping through my recipe and these just leapt from the page at me. After reading the recipe and glancing at the pictures I realized when I printed out the recipe I didn't get which blog it was from. So as I was making them it was stressing my out trying to figure out where they were from.

After a while I was starring at the page long enough to realized, duh...I've seen this font many times, it's from Monica at Lick the Bowl Good! Once I realized they were hers I knew these were going to be delicious!

Cinnamon Sugar CoffeeCake Muffins from Monica at Lick the Bowl Good which she adapted from Ina ( Makes approx 10 muffins)

6 tablespoons unsalted butter, at room temp

3/4 cups sugar

2 large eggs, at room temp

1 teaspoon vanilla extract

4 ounces sour cream

1/8 cup milk

1 1/4 cups all purpose flour

1 teaspoon cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

Cinnamon Brown Sugar Filling

1/3 sugar brown sugar, packed

1 teaspoon cinnamon

Cinnamon Sugar Topping

3 tablespoons melted butter

1/3 sugar

1 teaspoon cinnamon

Preheat the oven to 350 F. Place 10 paper liners in the muffin pan or spray generously with Pam. ( I actually 11 muffins out of this recipe)

In a small bowl, combine the brown sugar and cinnamon for the filling. Mix and set aside. In another small bowl, combine the sugar and cinnamon. Mix and set aside. I also placed the butter in a small bowl so it could be melted when I was ready for it.

In a large mixer bowl, cream the butter and sugar together until fluffy. With the mixer on low speed, and 1 egg at a time, then add vanilla, sour cream and milk.

In a separate bowl, sift together the flour, cinnamon, baking powder, baking soda and salt. Add the dry ingredients to the bowl with the mixer on low. Mix just until combined.

Scoop about a tablespoon of batter into each muffin cup. Evenly spoon the brown sugar filling into each muffin cup. I swirled the batter and filling around just a little bit to combine.

Spoon the remaining batter evenly into the muffin cups. Fill till just under the top.

Bake for 25-30 mins. ( Mine were ready in 24) Bake until the muffins tops are golden brown or until a cake tester comes out clean. Allow the muffins to cool in the pan for a few minutes. Try using a tooth pick around the edges to loosen them if needed.

Melt the butter and set aside. After the muffins have cooled for about 15-20 mins remove them from the pan. Dip the tops of the muffins into the melted butter and then roll into a cinnamon sugar mixture.

Enjoy for a snack or with a cup of coffee.

My boyfriend is pretty good about sticking to a healthy diet but these he said were pretty tempting. We shared one that night and let me tell you, I could have easily eaten 3 or 4 more. They were that good!

So thanks Monica...we loved them!

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