A very moist and tasty muffin. Topped with the butter/flour/sugar crumbs, they are addictive. You can, of course, add blueberries, raisins, dates, nuts., anything to your taste, but I think the plain muffin can't be beat! This is an altered combination of two old recipes.

Ingredients

12 serv.

MUFFINS
egg↗1
sour cream↗1 cup
soft butter1 tablespoon
sugar↗1⁄3 cup
flour↗1 3⁄4 cups
baking powder↗1 teaspoon
baking soda↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
BUTTER CRUMB TOPPING
flour↗3⁄4 cup
sugar↗1⁄2 cup
room temperature butter5 tablespoons

Step-by-step instructions

1
Beat egg with a whisk in a large mixing bowl until light. Add Sour Cream, Butter, and Sugar; whisk together until smooth. Measure dry ingredients into a bowl or on waxed paper; add to wet ingredients and stir/fold until no more dry ingredients show. (over-mixing will make muffins tough).
2
Spray PAM lightly into 12 muffin cups, or use paper liners. Pour dough into each cup. Preheat oven to 400°F Mix crumb topping (if desired), until small crumbs form. Sprinkle evenly over each muffin.
3
Bake at 400 F for 20-25 minutes, until light golden brown and top is puffed. Remove from pan, serve immediately or let cool, place in closed container to be used later.

Source: food.com

Original recipe ↗

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