These are ALSO one of my most favorite muffins. I made them a couple weeks ago for our Bible Study snack, and they were a hit, as they always are.  Easy to make, and OH so yummy!

Sour Cream and Streusel Muffins

2 cups flour
1/2 cup granulated sugar
1 tbsp baking powder
1 large egg
1/2 cup melted butter or margarine (works best with butter)
8 ounces sour cream
1 tsp real vanilla or up to 2 tsp vanilla extract

Streusel Topping:
1/3 cup granulated sugar (or 1/2 cup brown sugar for a richer topping – I prefer regular sugar though)
1/4 – 1/2 tsp cinnamon
3 tbsp butter
1/3 cup chopped pecans (optional)

In a large bowl, mix (sift) together flour, sugar and baking powder.  In another bowl, lightly beat the egg.  Add the melted butter, sour cream, and vanilla.  Combine well.  Add the sour cream mixture to the flour mixture and mix just until the ingredients are blended well.  Fill greased muffin tins with batter.

Mix the sugar and cinnamon together for the topping.  Cut in the butter with a pastry blender.  Stir in the nuts.  Sprinkle the streusel topping over the batter in the muffin cups.  (I actually use a fork or knife to get a bit of the topping down into the batter – otherwise it likes to bake out of the cups and crumble off the top more easily.)  Bake 15 to 20 minutes in a 400f oven, or until a tester inserted into the middle of a muffin comes out clean.

Makes 1 dozen.

adapted from Mad About Muffins (c) 1998 by Among Friends.

Find more recipes in my Scrumptious Saturday and Scrumptious Sunday posts.