Sour Cream Coffee Muffins

Makes a dozen muffins.

Grease or line a muffin tin (12 wells). Preheat oven to 375°F.

Make the filling/topping by rubbing together the brown sugar, walnuts or pecans and cinnamon.

In a large bowl, cream the butter, sugar and eggs with an electric mixer on medium speed. Add the sour cream and vanilla and combine well. In a smaller bowl whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture and combine well.

Spoon 1 tablespoon of batter into each muffin well. The batter is thick; just press it down/spread it with your fingers a little if necessary. Sprinkle 1 teaspoon of filling in the middle of each muffin. Top with 1 tablespoon of batter. Sprinkle remaining filling on top of each muffin.

Bake at 375°F for 25 minutes. Remove from the pan and cool on a rack.

Adapted from a family recipe handed down to me by Rose Dyer.