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.
Preheat oven to 375 degrees F.
In a large bowl, cream butter and sugar together.
Beat in egg.
Add sour cream and Creme Brûlée Coffee Creamer and blend until well combined.
In a small-medium bowl, combine flour, baking powder, baking soda and salt together.
Pour half of dry ingredients into batter and stir in with a wooden spoon until just combined.
Add in remaining half of batter until just combined. Don't over stir. Note that the batter WILL BE THICK. Totally normal and perfect.
Grease a large muffin tin (6 muffins) with cooking spray. If using a regular 12 muffin tin, adjust your measurements accordingly.
Drop enough batter in the bottom of each muffin tin to coat. Sprinkle some crumb mixture over batter. Layer another layer of batter over the top of crumb. Layer a second layer of crumb. Layer a third layer of batter over the top and top with one final layer of crumb mixture. Muffin tins should be about ⅔ to ¾ full so plan layers accordingly. You can freeze any left over crumb for later use.
Bake at 375 degrees F for 25-30 minutes or a toothpick inserted comes out clean.
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!