****CINNAMON COFFEE CAKE
****MUFFINS!!
For the muffins
120 grams plain flour
1 teaspoon baking powder
60 grams butter, softened
100 grams sugar
1 large egg
120 grams sour cream
1 teaspoon almond extract
For the topping
3 tablespoons sugar
3 tablespoons butter, softened
1 tablespoon flour
½ teaspoon cinnamon
½ teaspoon cocoa powder
Preparation:
To make the muffins, place the softened butter in a large bowl, add the sugar and beat with an electric mixer on high for about a minute or two, until light in colour and completely creamy. Sift the flour into another bowl along with the baking powder. Add the egg to the butter, along with one tablespoon of the flour mix and the almond extract. The flour will just help emulsify the batter. Beat the egg and butter until creamy and smooth. Add the rest of the flour and the sour cream, then beat the batter with an electric mixer on low until just combined. Divide the batter evenly between six standard size muffin cups and set it aside for the time being.
For the topping, place the butter in a medium bowl, add the sugar, flour, cinnamon, and cocoa powder and blend it all together using a fork or a pastry cutter. Do not use an electric mixer because it will make it smooth and batter-like, and you need it to be crumbly. Continue pressing and mashing with a fork until the topping resembles coarse sand. Sprinkle it evenly on tops of the muffin batter and bake in a preheated oven, at 180˚C (350˚F) for about 12-15 minutes. Check them with a toothpick to make sure they do not overbake. Let them cool completely, then serve with coffee. Yields 6 standard muffins. ©Tina Vesiฤ 2017
