2 1/2 cups whole milk
1 1/2 teaspoons sour cream
3 egg whites
1 teaspoon coarse salt
1 cup butter, melted
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon instant espresso powder
1/4 cup brown sugar for decoration
Combine two cups whole milk, sour cream, egg whites, coarse salt and butter in a large bowl. Mix together the melted butter or margarine and flour, sprinkle the mixture onto the last cup. Blend in the eggs and brown sugar. Pour mixture evenly onto the greased 12 muffin cups.
Remove wrapped muffin from greased pans, and roll into squares
Bake in preheated oven for 37 to 39 minutes, or until browned. While pairs of muffins are baking, cut into 1/2 inch squares. Carefully remove the cups from baking pans and place on wire racks. Let cool in the pans on a rack to dry. Allow muffins to cool completely.