I need to start the day with something indulgent, something that coaxes me out of bed, like a kiss on the head to cope with the chill of fall. A muffin should be sweet and fun, a little treat to get you going in the morning. These sour cream pumpkin muffins do the trick.
They’re moist and golden with just the right balance of tart and sweet. I like to cut them in a half and throw them in a warm oven for a minute or so, to get them nice and warm and toasty. Then I top each half with a little pat of salted butter that melts into the crevices of the muffin.
I like to top the muffin with an oatmeal streusel to give them a little crunch. The oatmeal adds a whole grain element to an otherwise indulgent treat, and gives a little illusion of being healthy. I am not a bran muffin kind of girl. I’ve tried to be, but that’s just not me so I compromise with a little oatmeal crunch.
Monday mornings are hard. Backpacks have disappeared over the weekend along with school shoes and homework folders. The alarm rings too early, and there’s not enough time to track down dirty lunch boxes and hunt down breakfast. Pumpkin sour cream muffins ease the pain of Monday morning, and are sweet enough to ease the pain of Monday afternoon homework too. If you’re lucky, you’ll still have a few leftover to ease the pain of Tuesday morning too.
- For the muffins:
- ¼ pound (1 stick) unsalted butter, room temperature
- ½ cup sugar
- ½ cup of dark brown sugar
- 2 eggs
- 1 ½ cups unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 15 ounce can of pie pumpkin
- ½ cup sour cream
- 2 tsp vanilla extract
- For the topping:
- ½ cup of oatmeal (not steel cut, the quick oats kind)
- ½ cup of a dark brown sugar
- ¼ cup of butter, softened
- Preheat the oven to 350°F. Grease and flour two sheets of 12-muffin tins. (adding a dusting a flour on top of your butter or other grease barrier will help your muffins pop out beautifully after cooking.)
- With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, beating well.
- Add the dry ingredients to the butter mixture. Mix with a wooden spoon. Add the pumpkin, sour cream and vanilla. Stir well.
- Pour batter into each muffin hole, filling each ⅔ of the way up. Set aside.
- Cream together the oatmeal, brown sugar, and butter.
- Scoop up a teaspoon of topping and crumble it on top of each muffin hole.
- Bake, until a tester comes out clean, about 40 minutes.
- Either serve warm, or cover once cooled to serve the next day for breakfast.
- These are heavenly cut in half and reheated in a 350 degree oven for 5 minutes, and served with a pat of salty butter on top.