Description
Warm-from-the-oven muffins filled with sweet cinnamon swirls and topped with buttery streusel offer a tender crumb with a hint of vanilla. Each bite balances soft, moist cake and a crisp, sugary topping.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- In a large bowl whisk together all-purpose flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and ground cinnamon.
- In a separate bowl beat the egg, then stir in sour cream, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined, being careful not to overmix.
- In a small bowl cut the unsalted butter into the brown sugar, flour, and ground cinnamon until the mixture resembles coarse crumbs.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Sprinkle the streusel topping evenly over each muffin.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Muffins are best enjoyed warm, fresh from the oven.
- You can swap sour cream for plain yogurt if desired.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Add chopped nuts or chocolate chips to the batter for extra texture.