Cinnamon Muffins
Moist, light, and fluffy muffins with a sweet cinnamon streusel topping.
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Servings: 12 muffins
Equipment
- muffin tin with muffin liners or spray with nonstick cooking spray
- 2 Medium mixing bowls
- small mixing bowl
Ingredients
Streusel Topping
- 3 tbsp butter melted slightly
- 4 tbsp brown sugar
- 3 tbsp all-purpose flour
- ½ tsp cinnamon
Cinnamon Muffins
- 2 cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- ¼ tsp salt
- ⅛ tsp nutmeg
- ¾ cup milk
- ¼ cup sour cream or plain yogurt
- ½ cup vegetable oil I used avocado oil
- 2 large eggs
- 1½ tsp vanilla extract
Instructions
- Preheat the oven to 375°F.Line the muffin tin with liners or spray with nonstick cooking spray.
- For the streusel topping, melt the butter in the microwave until slightly melted. Stir in brown sugar, flour, and cinnamon. Set aside.In a medium bowl, add flour, sugar, cinnamon, baking powder, salt, and nutmeg. Stir to combine. In a separate medium bowl. Whisk together milk, sour cream, oil, eggs, and vanilla extract. Pour the dry mixture into the wet mixture. Stir to just combine, don't overmix.Scoop batter evenly into the muffin tins (I used a 3-tablespoon scoop). Sprinkle the streusel topping over each muffin so there are clumps of topping.
- Bake for approximately 16-20 minutes or until a toothpick comes out mostly clean with a few moist crumbs when poked in the middle. Let cool for 10 minutes in the muffin tin before transferring it to a cooling rack.
- Store leftovers in an airtight container for up to 4 days.
Notes
To prevent muffins from getting soggy: line the storage container with paper towels so they soak up the excess moisture. I also store it in an airtight container but crack open the lid slightly.
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