Description
Classic moist vanilla‑cinnamon muffins with a crunchy cinnamon‑brown sugar streusel in the center and on top—like coffee cake in muffin form.
Ingredients
- Streusel: 8 Tbs (112 g) unsalted butter, melted; 1½ cups (187 g) all‑purpose flour; ¾ cup (150 g) light brown sugar, packed; 1½ Tbsp ground cinnamon.
- Muffins: ¾ cup (170 g) unsalted butter, room temp; 1 cup (200 g) granulated sugar; 2 large eggs, room temp; 2 tsp vanilla extract; ⅔ cup (160 g) sour cream, room temp; 2 cups (250 g) all‑purpose flour; ½ tsp baking soda; 1½ tsp baking powder; ½ tsp salt; ¼ cup (60 ml) buttermilk.
Instructions
- Preheat oven to 350 °F. Line a 12‑cup muffin pan with liners.
- Make streusel: mix flour, brown sugar, and cinnamon. Stir in melted butter and set aside.
- Cream ¾ cup butter and sugar until light (~3 min). Add eggs one at a time, then vanilla and sour cream.
- Whisk together flour, baking soda, baking powder, and salt. Alternately add dry mix and buttermilk into wet, beginning and ending with dry; mix until just combined.
- Assemble muffins: add ~1 tsp streusel to bottom of each liner, then ~1 Tbsp batter, then ~2 tsp streusel, top with remaining batter to ¾ full, finish with more streusel.
- Bake at 350 °F for 13–18 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack.
Notes
- Weigh flour for accuracy to avoid dryness.
- Use full‑fat sour cream or Greek yogurt for moistness.
- Don’t overmix the batter—stop when a few streaks remain.
- Store at room temp up to 3 days; freeze cooled muffins up to 1 month.