Description
Delightful muffins infused with coffee and cinnamon, perfect for breakfast or an afternoon snack.
Ingredients
- 1/3 cup granulated sugar (66 grams)
- 2 teaspoons cinnamon
- 1/2 cup all-purpose flour (62.5 grams)
- 1/2 cup light brown sugar (100 grams) (or 1/4 cup granulated sugar and 1/4 cup dark brown sugar)
- 1 1/2 teaspoons cinnamon
- 1/4 cup unsalted butter (56 grams) (melted)
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams) (softened, but not melted)
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams) (light)
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream (120 ml)
- 1/3 cup milk (80 ml) (recommended: 2%)
- 1/2 cup powdered sugar (55 grams)
- 1 – 2 tablespoons milk (or cream)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cavity muffin pan with muffin papers.
- Combine 1/3 cup granulated sugar and 2 teaspoons cinnamon in a small bowl. Set it aside for later.
- Mix together 1/2 cup all-purpose flour, 1/2 cup light brown sugar, and 1 1/2 teaspoons cinnamon in another bowl. Pour in 1/4 cup melted butter and stir until crumbly.
- Whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- Beat together 1/2 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar until fluffy. Add in 2 large eggs and 1 1/2 teaspoons vanilla extract and mix well.
- Alternate adding the dry flour mixture and 1/2 cup sour cream, stirring well between each addition.
- Pour in 1/3 cup milk until the batter is smooth and evenly combined.
- Fill each muffin cup about 2/3 full with batter. Sprinkle the prepared streusel topping generously over each muffin.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool for a few minutes before transferring to a wire rack.
- Mix 1/2 cup powdered sugar with 1 – 2 tablespoons of milk (or cream) until smooth, and drizzle over the cooled muffins.
Notes
For a richer flavor, opt for dark brown sugar. If you’re out of sour cream, plain yogurt will work as a substitute.