Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 425°F (218°C). This high initial heat is the secret to getting those tall, bakery-style muffin tops. Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. Prepare your streusel topping now by mixing the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs, then set it aside in the refrigerator.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined. In a separate medium bowl, whisk the melted butter, eggs, sour cream, milk, and vanilla extract until the mixture is smooth and uniform. Ensure your eggs are at room temperature to prevent the melted butter from curdling.
- Gently fold the wet ingredients into the dry ingredients using a spatula. Mix just until no streaks of flour remain. Do not overmix the batter, as this leads to tough, dense muffins. The batter should be thick and slightly lumpy. Overworking the gluten is the quickest way to ruin the “no fail” aspect of this recipe.
- Divide the batter evenly among the 12 muffin cups. They should be filled almost to the very top. Sprinkle a generous amount of the chilled streusel topping over each muffin, pressing it down very lightly so it sticks to the batter. Having plenty of topping ensures every bite has that signature coffee cake crunch.
- Place the tin in the oven and bake at 425°F for exactly 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 13-15 minutes. A toothpick inserted into the center should come out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 35 minutes