Ingredients
Scale
- For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup sour cream (full fat)
- 1/4 cup whole milk
- 2 teaspoons pure vanilla extract
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, cold and cubed
- For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Preparation and Oven Setup: Preheat your oven to 425°F (218°C). Line a 12-count muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. Starting with a high temperature is the secret to getting those tall, bakery-style muffin tops. You will lower the temperature later, but the initial burst of heat creates the lift.
- Step 2: Create the Streusel Topping: In a medium bowl, whisk together the 1/2 cup flour, 1/2 cup brown sugar, and cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set this aside in the refrigerator to keep the butter cold while you prepare the batter.
- Step 3: Mix the Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Ensure there are no large clumps of brown sugar remaining. Making sure the leavening agents are evenly distributed is key to an even rise.
- Step 4: Combine the Wet Ingredients: In a separate medium bowl, whisk the melted butter, eggs, sour cream, milk, and vanilla extract until smooth. The sour cream adds moisture and a slight tang that balances the sweetness of the glaze and streusel perfectly.
- Step 5: Fold the Batter: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix; a few small streaks of flour are okay. Overmixing will lead to tough, dense muffins rather than a tender crumb.
- Step 6: Fill the Tins and Add Streusel: Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Spoon a generous amount of the cold streusel topping over each muffin. Gently press the streusel into the batter so it sticks during the baking process.
- Step 7: Bake to Perfection: Place the muffins in the oven and bake at 425°F for exactly 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C). Continue baking for another 13-15 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5-10 minutes before moving them to a wire rack.
- Step 8: Glaze and Serve: In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Once the muffins have cooled slightly but are still warm, drizzle the glaze generously over the streusel tops. Serve immediately or let the glaze set for a few minutes.
- Cook Time: 35 minutes