From usenet.
2-1/4 cups ALL-PURPOSE FLOUR (11.5 oz)
3/4 cup GRANULATED SUGAR
3/4 cup BUTTER (6 oz)
1/2 tsp BAKING SODA
1/2 tsp BAKING POWDER
1/4 tsp SALT
3/4 cup SOUR CREAM
1 large EGG
1/4 cup GRANULATED SUGAR
8 ounces CREAM CHEESE, softened
1 large EGG
1 tsp VANILLA EXTRACT
Preheat oven to 350F
In food processor, combine flour and 3/4 cup sugar. Pulse in the butter until crumbly; reserve 1 cup of the mixture.
To the remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and extract, pulse to form dough–do not overmix.
Spoon mixture into greased muffin cups.
Combine the cream cheese, 1/4 cup sugar and the remaining egg.
Spoon cream cheese mixture over batter in pans. Sprinkle crumb mixture over muffin tops.
Bake muffins until cake tester comes out clean. About ten minutes for mini muffins & 20 for regular.
Note: the crumb topping isn’t quite “right”, it leaves too much flour atop the muffins–next time I may use half or 2/3 of the flour in the first step, remove the topping, then add the remainder with the rest of the batter ingredients.