Everything is better with butter

Ingredients:

5 Tbsp. butter softened

• 1/2 cup sugar
• 1 egg
• 3/4 cup sour cream
• 1/4 cup Delight Butter Pecan 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

Instructions

1. First 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.
2. Preheat oven to 375 degrees F.
3. In a large bowl, cream butter and sugar together.
4. Beat in egg.
5. Add sour cream and creamer and blend until well combined.
6. In a small-medium bowl, combine flour, baking powder, baking soda and salt together.
7. Pour half of dry ingredients into batter and stir in with a wooden spoon until just combined.
8. Add in remaining half of batter until just combined. Don't over stir. Note that the batter WILL BE THICK. Totally normal and perfect.
9. Drop by large ice cream scoop into large free standing baking pans, spread an even layer
10. Sprinkle some crumb mixture over batter. Layer another layer of batter over the top of crumb. Layer a second layer of crumb.
11. Bake at 375 degrees F for 25-30 minutes or a toothpick inserted comes out clean.

Fabulous with a coffee, and a bit of peace and quiet first thing in the morning…mmmmmmm!

This recipe was an adaptation from http://www.chef-in-training.com/2013/03/creme-brulee-muffins