Prep time: 15 minutes
Cook time: 25 minutes
Total: 40 minutes
Yield: 12 muffins (recipe can be adjusted to make more)
What you’ll need
For the muffin:
½ cup softened unsalted butter
⅔ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
½ cup milk
¼ cup sour cream
1⅔ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
For Topping:
3 tablespoons melted butter
⅓ cup granulated sugar
2 teaspoons ground cinnamon
How to Prepare
The muffin
Step 1:
Preheat the oven to 375 degrees and grease a standard muffin pan generously with non-stick cooking spray then set aside
Step 2:
Add the butter and granulated sugar to a large mixing bowl and cream together for about 2 minutes until the mix is smooth and well combined. Then add egg, vanilla, milk and sour cream and mix until even.
Step 3:
To the butter mix, add flour, baking powder, baking soda, cinnamon and salt. Use a rubber spatula to fold in until it just combines. Ensure not to overmix
Step 4:
Transfer batter with a spoon into the greased muffin pan, filling each tin to about ⅔ its volume. Insert a toothpick in the center of each batter-filled tin
Step 5:
Transfer the muffin pan to the preheated oven and bake for about 25 minutes or until the inserted toothpick comes out clean.
Step 6:
After baking, allow the muffins to cool in the muffin tin for 1-2 minutes, then move to a wire cooling rack.
The Topping:
Step 7:
Melt the butter for the topping in a small container. Meanwhile, mix the granulated sugar and cinnamon together in a different container.
Step 8:
Once the muffins are out of the oven and have cooled for just a few minutes, use a pastry brush to brush a thin layer of melted butter over each muffin.
Step 9:
Generously sprinkle cinnamon-sugar mixture over the butter layer. Serve warm and enjoy
