Cinnamon Streusel Muffins
Course:
Breakfast
Ingredients
Cinnamon Streusel
- 56 grams Butter (melted)
- 94 grams Plain Flour
- 75 grams Brown Sugar
- 3⁄4 tablespoons Cinnamon
Muffins
- 85 grams Butter (room temperature)
- 100 grams Sugar
- 1 Egg (room temperature)
- 1 teaspoon Vanilla Extract
- 80 grams Sour Cream (or Greek yogurt)
- 125 grams Plain Flour
- 1⁄4 teaspoons Baking Soda
- 3⁄4 teaspoons Baking Powder
- 1⁄4 teaspoons Salt
- 30 millilitres Buttermilk
Steps
Cinnamon Streusel Topping
- Mix together the flour, brown sugar, and cinnamon.
- Melt the butter and stir it into the mixture. Let it sit and dry out while making the batter.
Muffins
- Preheat oven to 175°C conventional and line a cupcake pan with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy (~3 minutes).
- Add the eggs, one at a time, followed by the vanilla and sour cream. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gently stir half of the dry ingredients into the wet ingredients, then mix in the buttermilk. Add the remaining dry ingredients and mix until only a few flour streaks are visible. The batter will be pretty thick.
- Pour 1 teaspoon of the cinnamon streusel into the bottom of each cupcake liner. Then, add a tablespoon of muffin batter over the top of it, followed by 2 teaspoons of streusel.
Repeat until the muffin liner is about ¾ full. Try to spread the batter out so it's smooth and then finish by covering the tops completely with streusel. (Optional: sprinkle a little turbinado sugar on the tops too!) - Bake for 13-18 minutes or until the tops are lightly tan and a toothpick inserted in the center of one comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes, and then carefully transfer them to a cooling rack.
Notes:
- To make your own buttermilk, mix 30ml of milk with 1/3 teaspoon of vinegar or lemon juice. Let it sit for a few minutes to curdle.
Source: https://brokenovenbaking.com/cinnamon-streusel-muffins/#recipe