Sour Cream Muffins (Printable Version)
Seriously soft muffins packed with cinnamon crumble and a pillowy sour cream base, just right for morning bites or anytime sugar needs.
# What You'll Need:
→ Streusel Layer
01 -
6 tablespoons unsalted butter, chopped up
02 -
1 teaspoon ground cinnamon
03 -
1/2 cup granulated sugar
04 -
1/2 cup regular flour
→ Batter
05 -
2 teaspoons baking powder
06 -
1 cup granulated sugar
07 -
2 large eggs
08 -
2 1/4 cups regular flour
09 -
1/3 cup canola or vegetable oil
10 -
1 cup sour cream
11 -
1/3 cup unsalted butter, left out to soften
12 -
1/2 teaspoon baking soda
13 -
1/4 teaspoon salt
14 -
2 teaspoons vanilla
# Step-by-Step Guide:
01 -
Once they're done, pull the muffins out and lift each one onto a rack so they can chill all the way before biting in.
02 -
Toss everything in the oven you already heated up and let them go for about 15 to 20 minutes. They're ready if a toothpick comes out with nothing stuck on it.
03 -
Put a big spoonful of mix in every muffin liner. Throw a bit of streusel on top, then finish off the batter. Top them off with the rest of the crunchy stuff.
04 -
Drop your dry stuff into your wet mix a little at a time. Don't overdo the mixing. Use a spatula at the end to make sure nothing's hanging out at the bottom.
05 -
Turn the mixer down low. Pour in sour cream and a splash of vanilla. Mix until it's just barely stirred in.
06 -
Break in one egg, beat it in well, then add the second until everything's blended smoothly.
07 -
In your stand mixer with the paddle, blend the softened butter with the oil and sugar till you get a nice creamy mix.
08 -
In its own bowl, stir together flour, baking powder, baking soda, and salt so it's all even. Leave it aside for now.
09 -
Mix flour, sugar, and cinnamon in a bowl. Toss in the butter bits and use a fork or pastry blender to squish everything into chunky crumbs. Set it to the side.
10 -
Set your oven to 350°F (175°C). Grab a muffin tin, pop liners in, then set it aside while you get the batter ready.
# Additional Notes:
01 -
Don't work the batter too much or your muffins might dry out. Keep it light for a soft result.