Bread: John’s Jumbo Coffee Cake Muffins

From Jackie Schuler

Ingredients
Streusel
1 cup packed dark-brown sugar
1 cup all-purpose flour (spooned and leveled)
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
Muffins
½ cup (1 stick) unsalted butter, room temperature, plus more for pans
1 ¾ cups all-purpose flour (spooned and leveled) plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
Confectioners’ sugar, for dusting

Directions
Prepare streusel: In a medium bowl, stir together brown sugar, flour, cinnamon and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

Prepare muffins: preheat oven to 350. Butter and flour two jumbo 6-cup muffin pans. In a small bowl, whisk together flour, baking powder and baking soda; set aside.

Using an electric mixer, beat together butter, sour cream, granulated sugar, and vanilla on medium speed until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat in flour mixture just until combined.

Divide half the batter among muffin cups; top with half the streusel. Cover with remaining batter; top with remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 25-30 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely. Dust with confectioners’ sugar before serving.