Description
Soft, tender muffins topped with a crunchy crumb topping and a light glaze, perfect for breakfast or a snack.
Ingredients
Scale
- 3/4 cup (150g) light or dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) milk (any kind)
- 1 cup (120g) confectioners’ sugar, sifted
- 2–3 Tablespoons (30–45ml) milk (any kind) or heavy cream
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
- In a small bowl, mix the brown sugar, 2 teaspoons cinnamon, and melted butter until they combine. Add 1 and 1/2 cups of the flour and mix until the mixture forms crumbs. Refrigerate.
- In a medium bowl, whisk together the remaining 1 and 3/4 cups flour, baking powder, baking soda, 1/2 teaspoon cinnamon, and salt.
- In a large bowl, beat the 1/2 cup softened butter and 3/4 cup granulated sugar until smooth and creamy. Add the eggs, sour cream, and vanilla; beat until mostly smooth.
- Turn the mixer to low and add the dry ingredients, along with 2 tablespoons of milk. Mix until just combined.
- Spoon about 3 tablespoons of batter into each muffin liner, filling them about two-thirds full.
- Spoon crumb topping over each muffin and gently press the crumbs to stick.
- Bake for 22–24 minutes, until a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
- For the glaze, whisk together the sifted confectioners’ sugar, 2 tablespoons milk or cream, and 1/2 teaspoon vanilla. Adjust consistency as desired.
- Drizzle glaze over the muffins once cooled. Enjoy!
Notes
These muffins can be stored at room temperature for up to three days or in the refrigerator for one week.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg