Sour Cream Breakfast Muffins

After realizing how adding sour cream to baked goods can really smoothen and soften the texture, I decided to give this recipe a try:

http://breadbaking.about.com/od/quickbreads/r/sourcreammuff.htm

Note: I added 1/2 cup sugar instead of 1 cup. It came out with just a tiny hint of sweetness, just the way I like it.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 2 large eggs
• 6 tablespoons butter, melted
• 2/3 cup half-and-half or light cream
• 1 1/2 cups fresh strawberries, cleaned, hulled, chopped
• Topping:
• 1/3 cup all-purpose flour
• 3 tablespoons packed brown sugar
• 3 tablespoons butter, softened
• Pinch of salt
• 1/2 teaspoon ground cinnamon
• 1. Spray muffin pan with baking spray or nonstick cooking spray. Heat the oven to 375°.
• 2. In a mixing bowl, combine the flour, 1 cup granulated sugar, baking powder, and salt; blend well.3. In a small bowl, whisk together the vanilla, eggs, and cream or half-and-half. Add to the dry ingredients along with the melted butter and stir just until combined. Fold in the strawberries. Fill muffin cups about 2/3 full.
  4. Combine the topping ingredients, using a fork, pastry blender, or fingers, working until the mixture is crumbly. Sprinkle the top of each muffin with a generous amount of crumb topping.
  5. Bake the muffins for about 20 to 25 minutes, until set and a toothpick inserted in the center of a muffin comes out clean.
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It came out awesome! Pillowy soft, smooth, moist, great on its own or even better with butter and your favorite jam.