Ingredients
- FOR THE STREUSEL
- 1 cup packed dark-brown sugar
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter (cold and cut into small pieces)
- FOR THE MUFFINS
- 1/2 cup unsalted butter (room temperature, plus more for pans)
- 1 3/4 cups all-purpose flour (spooned and leveled, plus more for pans
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoon pure vanilla extract
- 2 large eggs
- Confectioner's sugar optional
How to Make
-
Step 1: Prepare streusel topping: In a medium bowl, stir together brown sugar, flour and salt and cinnamon. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
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Step 2: Preheat oven to 350. Prepare muffins: Butter and flour a jumbo 12 cup muffin tin (or two 6 cup muffin tins). In a small bowl whisk together flour, baking powder, and baking soda; set aside.
-
Step 3: To make muffins: using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time until well combined. With mixer on low, beat flour mixture into butter mixture.
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Step 4: Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter and top with streusel.
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Step 5: Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
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Step 6: Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
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Step 7: Dust with confectioner's sugar, if desired.
Tips & Variations
- Jumbo muffin tins
We hope you enjoy this recipe!
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