Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup full-fat sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons milk (if needed for consistency)
Instructions
- Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. In a medium bowl, combine the flour, white sugar, brown sugar, and cinnamon for the streusel. Pour the melted butter over the mixture and stir with a fork until moist crumbs form. Set this aside to let the crumbs firm up while you make the batter.
- In a large mixing bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. Sifting these ingredients together ensures there are no lumps and helps the muffins rise evenly. Set the dry mixture aside.
- In a separate large bowl, beat the softened butter and 1 cup of sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract. Ensure the mixture is smooth and well-combined. If the batter looks too thick to stir later, you can add a splash of milk now.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Do not overmix; stop as soon as no streaks of flour remain. Spoon about one tablespoon of batter into the bottom of each muffin cup. Sprinkle a generous tablespoon of the streusel mixture over the batter. Add another layer of batter on top until the cups are nearly full. Top each muffin with the remaining streusel, pressing it down slightly so it sticks.
- Place the tin in the oven and bake for 5 minutes at 400°F. Then, without opening the oven door, reduce the temperature to 350°F (175°C). Bake for another 15–18 minutes, or until a toothpick inserted into the center comes out clean. The high initial heat helps the muffins rise quickly. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
- Cook Time: 45 minutes