Creme Brulee Muffins

Creme Brulee Muffins

Here are the muffins all ready to go at the wedding shower for my friend Kenzie!  These were pretty dang yummy, maybe there will be some leftover from the shower but I doubt it.  The recipe comes from a blog called “Chef in Training”.


5 tablespoons butter, softened

1/2 cup sugar

1 egg

3/4 cup sour cream

1/4 cup Creme Brulee Coffee Creamer  (next time I make these, I think I will double the creamer because the batter is really thick so I think it could handle more liquid and I’d like more of the Creme Brulee taste)

1 3/4 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

sugar crumb filling/topping:

1/4 cup cold butter

1/4 cup sugar

1/4 cup brown sugar

1/4 teaspoon cinnamon

1/2 cup flour

1  Make sugar crumb filling:  Combine sugar, brown sugar, cinnamon and flour in bowl.  Cut in cold butter (with pastry blender or two knives) until a crumb mixture is formed.

2  Preheat oven to 375.

3  Cream butter and sugar together in large bowl.

4  Beat in egg.

5  Add sour cream and coffee creamer and blend until well combined.

6  In another bowl, combine flour, baking powder, baking soda and salt.

7  Pour half of dry ingredients into batter and stir with wooden spoon until just combined.

8  Add in remaining flour mixture until just combined.  Do not over stir.  (Batter will be thick!)

9  Grease large muffin tin (6 muffins) with cooking spray.

10  Drop enough batter into bottom of each muffin tin to coat.  Sprinkle some crumb mixture over batter.  Spoon another layer of batter over top of crumbs.  Spoon more crumbs over that.  Then spoon a third layer of batter over the crumbs followed by a final layer of crumbs.  Muffin tins should be 2/3 – 3/4 full.  (I used regular size muffin liners and so just did 2 layers of each – batter, crumbs, batter, crumbs.  I doubled the recipe and ended up with about 23 muffins.)

11 Bake at 375 for 25 – 30 minutes or until a toothpick comes out clean.

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