Creme Brûlée Muffins

Delicious. Thank you Chef in Training

5 Tbsp. butter softened

1/2 cup sugar
1 egg
3/4 cup sour cream
1/4 cup Creme Brûlée Coffee Creamer
1 3/4 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Sugar Crumb Filling/Topping

1/4 cup cold butter
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp. cinnamon
1/2 cup flour

• Make sugar crumb filling.
• In a medium bowl, combine sugar, brown sugar, cinnamon and flour.
• Cut in COLD butter until a crumb is formed. Set aside.
• Preheat oven to 375 degrees F.
• In a large bowl, cream butter and sugar together.
• Beat in egg.
• Add sour cream and Creme Brûlée Coffee Creamer and blend until well combined.
• In a small-medium bowl, combine flour, baking powder, baking soda and salt together.
• Pour half of dry ingredients into batter and stir in with a wooden spoon until just combined.
• Add in remaining half of batter until just combined. Don't over stir. Note that the batter WILL BE THICK..
• Grease a large muffin tin (6 muffins) with cooking spray. If using a regular 12 muffin tin, adjust your measurements accordingly.
• Drop enough batter in the bottom of each muffin tin to coat.
• Sprinkle some crumb mixture over batter.
• Layer another layer of batter over the top of crumb.
• Layer a second layer of crumb.
• Layer a third layer of batter over the top and top with one final layer of crumb mixture.
• Muffin tins should be about 2/3 to 3/4 full so plan layers accordingly.
• You can freeze any left over crumb for later use.
• Bake at 375 degrees F for 25-30 minutes or a toothpick inserted comes out clean.