Cinnamon Streusel Muffins
Ingredients:
Cinnamon Streusel
- 8 tablespoons unsalted butter melted
- 1½ cups all-purpose flour
- ¾ cup light brown sugar packed
- 1½ tablespoons ground cinnamon
Muffins
- ¾ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ⅔ cup sour cream room temperature
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup buttermilk
Instructions:
Cinnamon Streusel
- Mix together the flour, brown sugar, and cinnamon. Melt the butter and stir it into the mixture. Let it sit and dry out while making the batter.
Muffins
- Preheat oven to 350°F and line a cupcake pan with liners (or spray with oil if you don't have liners).
- In a large bowl, cream together the butter and sugar until light and fluffy (~3 minutes). Add the eggs, one at a time, followed by the vanilla and sour cream. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gently stir half of the dry ingredients into the wet ingredients, then mix in the buttermilk. Add the remaining dry ingredients and mix until only a few flour streaks are visible. The batter will be pretty thick.
- Pour 1 teaspoon of the cinnamon streusel into the bottom of each cupcake liner. Then, add a tablespoon of muffin batter over the top of it, followed by 2 teaspoons of streusel. Repeat until the muffin liner is about ¾ full. Try to spread the batter out so it's smooth and then finish by covering the tops completely with streusel. (Optional: sprinkle a little turbinado sugar on the tops too!)
- Bake for 13-18 minutes or until the tops are lightly tan and a toothpick inserted in the center of one comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes, and then carefully transfer them to a cooling rack.
