- flour - 1 1/2 cups
- sugar - 1/2 cup
- baking powder - 1 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- unsalted butter at room temperature - 1/2 cups
- sour cream - 1/2 cup
- eggs at room temperature - 2 pieces
- vanilla extract - 1 teaspoon
- melted butter - 1/4 Cups (pouring)
- brown sugar - 1/3 Cups (pouring)
- cinnamon - 1 teaspoon (filling)
- softened butter - 2 items. spoons (glaze)
- powdered sugar - 1 cup (glaze)
- vanilla extract - 1/2 teaspoonfuls (glaze)
- coffee - 1-2 Art. spoons (glaze)
- cream cheese at room temperature - 240 Grams (cream)
- unsalted butter at room temperature - 1/4 Cups (cream)
- powdered sugar - 4 cups (cream)
- vanilla extract - 1 teaspoon (cream)
1. Make the fill. In a small bowl, mix all the ingredients together. Set aside. Make muffins. Preheat the oven to 175 degrees. Fill the form for muffins with paper liners. 2. In a large bowl, combine the flour, sugar, baking powder and salt. Add butter, sour cream, eggs, vanilla extract and beat until homogeneous. 3. Put 1 tablespoon of dough into each paper insert. Make a small groove in the middle of each muffin with a toothpick. 4. Add 1 teaspoon of pouring into each muffin and mix together with the dough using a toothpick. Add another 1 tablespoon of dough and 1 teaspoon of the filling, repeat the process. 5. Bake the muffins for 18-22 minutes. Allow to cool completely. 6. To make the icing, mix the butter and sugar together in a bowl. Stir with vanilla extract. Add coffee until the desired consistency is achieved. 7. Pour the chilled muffins with glaze, let stand for 15-20 minutes. After that, decorate the top with a creamy cream. 8. To prepare the cream, in a large bowl, whip the cream cheese and butter together. Add the powdered sugar, 1 glass at a time, whipping after each addition. Stir with vanilla extract. Beat well, adding a tablespoon of thick cream, if the cream is too liquid.
Servings: 4-6