Ingredients
Scale
- For the Cinnamon Streusel:
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter, melted and slightly cooled
- For the Muffin Batter:
- 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
- 3/4 cup sour cream (full fat is best)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. Setting the temperature slightly higher helps the muffins spring up quickly for that signature domed top.
- In a small bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon for the topping. Pour in the melted butter and stir with a fork until the mixture forms thick, sandy crumbs. Set this aside so the flour can hydrate while you make the batter.
- 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 lumps of brown sugar left in the mix.
- In a separate medium bowl, whisk the melted butter, eggs, sour cream, vanilla extract, and milk until the mixture is smooth and well combined. Room temperature eggs and sour cream will help the batter emulsify better.
- 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 perfectly fine and will ensure the muffins stay tender rather than tough.
- Divide the batter evenly among the 12 muffin cups. They should be nearly full. Press a generous amount of the streusel topping onto each muffin, pushing it down slightly so it sticks to the batter during the bake.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 42 minutes