Name: New York Style Crumb Cake Muffins Extra Streusel
Cook time: 40 min
Total time: 40 min
Ingredients: 1 ½ cups All-purpose flour; ¾ cup Light brown sugar, packed; 1 tablespoon Ground cinnamon; ½ cup Unsalted butter, melted and cooled slightly; 2 cups All-purpose flour; ¾ cup Granulated sugar; 2 teaspoons Baking powder; ½ teaspoon Salt; 1 large Egg, room temperature; ¾ cup Sour cream, room temperature; ½ cup Unsalted butter, melted and cooled; 1 teaspoon Vanilla extract; 2 tablespoons Milk (if needed for consistency)

Ingredients

Scale

1 ½ cups All-purpose flour
¾ cup Light brown sugar, packed
1 tablespoon Ground cinnamon
½ cup Unsalted butter, melted and cooled slightly
2 cups All-purpose flour
¾ cup Granulated sugar
2 teaspoons Baking powder
½ teaspoon Salt
1 large Egg, room temperature
¾ cup Sour cream, room temperature
½ cup Unsalted butter, melted and cooled
1 teaspoon Vanilla extract
2 tablespoons Milk (if needed for consistency)

Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. Setting the temperature slightly higher initially helps the muffins rise quickly to create a beautiful dome shape.
In a medium bowl, whisk together the 1 ½ cups flour, brown sugar, and cinnamon. Pour in the melted butter. Use a fork to toss the mixture until large, heavy crumbs form. Do not overmix into a paste; you want distinct chunks ranging from pea-sized to marble-sized. 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, baking powder, and salt. Ensure there are no large lumps of sugar. Creating a well in the center of the dry ingredients will make it easier to incorporate the wet ingredients without overworking the gluten.
In a separate bowl, whisk the egg, sour cream, melted butter, and vanilla extract until smooth. If the mixture seems excessively thick, you can whisk in the milk. Pour the wet ingredients into the well of the dry ingredients. Stir with a spatula just until combined. The batter will be thick, which is necessary to support the weight of the extra crumbs.
Divide the batter evenly among the 12 muffin cups. They should be about half full. Now, pile the streusel crumbs generously on top of each muffin, pressing them down very lightly so they adhere to the batter. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.

Cook Time: 40 minutes