Servings: 12 muffins 1x
Ingredients
Muffin Batter Ingredients:
- ½ cup sour cream
- ½ cup milk
- 2 eggs
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 tsp vanilla extract
- 1 and ½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
Crumb Topping Ingredients:
- ½ cup brown sugar – packed
- ½ cup all purpose flour
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
- ½ stick (¼ cup) of butter, softened
Optional Icing Ingredients:
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 350F and line 12 slots in a muffin tin with liners.
- In a large mixing bowl whisk together sour cream, milk, eggs, sugar, vegetable oil and vanilla. Add flour, baking soda, baking powder and cinnamon to the bowl and fold in with a flat spatula.
- Scoop about ¼ cup of batter into each of the 12 muffin slots and set aside.
- To prepare crumb topping, combine brown sugar, all purpose flour, cinnamon and salt in a small mixing bowl. Place softened butter in the bowl and use the back of a fork to press butter into dry ingredients. Continue mixing with the fork until the butter is fully incorporated into the dry ingredients and a sand like mixture remains.
- Separate crumb topping evenly over batter in the muffin tin – about 1.5 tbsp per muffin.
- Place muffin tin in the oven and bake for 26-28 minutes. To check that the muffins are done, insert a toothpick into the center of the muffin and check that it is clean when it comes out.
- Allow muffins to cool completely. Prepare the icing by mixing powdered sugar with milk and drizzle over completely cooled muffins
Notes
- Allow muffins to cool completely before adding icing
- Icing is optional – if making muffins ahead of time, apply icing just before serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.