Coffee Cake Muffins

Preheat the oven to 350°F. Line a 12-count muffin pan with paper liners.

For the filling: In a small bowl, stir together the brown sugar and the espresso powder. Set aside.

For the topping: In another bowl, add the flour, espresso powder and sugar. Then cut the butter into the flour and sugar, mixing until you get coarse crumbs.

For the cake: In a large bowl, cream together your butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Mix in the vanilla.

In a another bowl, whisk together the flour, baking powder and salt. Mix it gradually into the wet mixture, alternating with the sour cream.

Fill each liner about 1/3 of the way full with batter. Evenly sprinkle the brown sugar filling over the batter. Top with the remaining batter. Sprinkle the topping evenly over all of the cupcakes.

Bake for 15-20 minutes. I baked mine for 15, and checked them a couple times from there. They are done when a toothpick inserted into the center of a muffin comes out clean. Remove them from the oven and let them cool for a couple minutes in the pan, then transfer to a wire rack and cool completely.