A blend of cinnamon and brown sugar make this streusel topping the best Cinnamon Streusel Muffins ever.
Be careful. These are extra-large muffins and worth every last crumb.
- [b]FOR THE CINNAMON STREUSEL[/b]
- 1/4 cup white whole wheat flour
- 1/2 cup packed brown sugar
- 3 Tablespoons butter, slightly softened and cut into pieces
- 1 teaspoon ground cinnamon
- [b]FOR THE BATTER[/b]
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter, softened
- 1/3 cup canola oil
- 1/2 cup sugar
- 2 large eggs
- 1 cup (8 oz.) light sour cream (I used Daisy)
- 2 teaspoons vanilla bean extract
- Preheat oven to 350°F.
- Spray muffin tin with cooking spray.
- Prepare the streusel topping by combining all ingredients in a small bowl, using a fork to cut the butter evenly into the dry ingredients until well incorporated. (It should be the consistency of wet sand.) Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, beat the butter, oil and sugar on medium speed until well mixed.
- Add the eggs, one at a time, beating well after each addition.
- Reduce mixer speed to low, and then gradually beat in the flour mixture, sour cream and vanilla just until combined. (Do not overmix!)
- Layer the batter and streusel in the prepared muffin tin by spooning a portion of the batter, then a sprinkle of streusel, topped by another portion of batter and a final sprinkle of streusel on top.
- Baked for 20 minutes
The batter was rather thick and plopping the dough into the muffins tins and layering it with sweet cinnamon streusel topping and then more dough and more streusel, well. I guess the dough outgrew the muffin tin. But really, just don’t tell anyone how huge they are. Grab your cup of joe and savor every single bite. I know I did. Several times even. (shh, don’t tell anyone).
It will be our little secret.
Thanks for stopping by and have a great day.