What could be better for an Easter Brunch or any brunch for that matter than a fluffy vanilla muffin filled and topped in a buttered cinnamon and brown sugar crumble with a vanilla glaze on top. This muffin will go with anything else you are serving, guaranteed. The kids will love them!
Topping and Filling:
1/4 cup butter
3/4 cup brown sugar
1 1/2 Tablespoons cinnamon
1/4 cup flour
1 stick butter (1/2 cup)
2/3 cup sugar
1 cup sour cream
1 teaspoon vanilla
1 1/2 cups plus 1 Tablespoon flour
1 teaspoon baking powder
1 teaspoon baking soda
Mix the 4 ingredients for the filling & topping in a separate bowl to make a streusel, (crumbly) and set aside.
Cream together the butter, sugar and eggs with an electric mixer. Add vanilla and sour cream and mix together until well blended. Add the flour, baking powder and baking soda to the butter mixture and mix the batter thoroughly.
Use a regular cupcake pan with cupcake paper cups and put in a 2 tablespoon scoop size of batter in the cups. Top with 1 1/2 half teaspoons of filling. Put the second scoop of batter on top of the filling and then top with 1 teaspoon of filling.
Bake on 350 for 18 minutes. Top with glaze while still a little warm. Makes 12 muffins.