Sour Cream Muffins (Print Version)
These soft sour cream muffins are loaded with cinnamon sugar crunch and are awesome for breakfast or a quick treat.
# Ingredients:
→ Streusel Topping
01 -
1 teaspoon ground cinnamon
02 -
100 g granulated sugar
03 -
85 g unsalted butter, chopped into small cubes
04 -
65 g all-purpose flour
→ Batter
05 -
2 teaspoons baking powder
06 -
200 g granulated sugar
07 -
280 g all-purpose flour
08 -
2 teaspoons vanilla extract
09 -
2 large eggs
10 -
240 g sour cream
11 -
1/2 teaspoon baking soda
12 -
75 g unsalted butter, softened
13 -
80 ml vegetable oil or canola oil
14 -
1/4 teaspoon fine salt
# Steps:
01 -
Once they're baked, take the muffins out. Place each one on a wire rack so they can cool all the way. When they're not hot anymore, enjoy eating them.
02 -
Slide the muffin tray into your hot oven. Let them cook for 15 to 20 minutes. If a toothpick poked into the middle comes out without any mess, they're set.
03 -
Drop a heaping spoonful of your batter into every muffin slot. Sprinkle some of your crumbly streusel on top. Add the rest of the batter, and finish off each one with the leftover streusel, spreading it out evenly.
04 -
Start adding your flour mixture to the rest, little by little. Don't over-mix, just combine until it comes together. Use a spatula at the end to grab any bits hiding at the bottom.
05 -
Turn your mixer to low. Pour in the sour cream and splash of vanilla. Blend until it just looks mixed in.
06 -
Crack in an egg, beat it in fully, then do the same with the next egg. Make sure everything's mixed up well each time.
07 -
Beat the softened butter with oil and sugar in a stand mixer. Keep going until it looks fluffy and creamy.
08 -
Grab another bowl and stir together the flour, baking powder, baking soda, plus a bit of salt. Give them a quick whisk, then leave that aside.
09 -
Toss the flour, sugar, and cinnamon into a medium bowl. Cut in the butter with a fork or pastry tool until it looks crumbly and rough. Sit this aside for now.
10 -
First, set your oven to 175°C. Pop paper liners into your muffin tray and leave it for later.
# Notes:
01 -
Don’t mix the batter too much or they’ll come out tough. You want them soft and moist.