Directions
For the Muffins:
- Preheat oven to 375°F (190°C) and grease a standard muffin pan with non-stick spray.
- In a large bowl, cream together butter and sugar for 2 minutes until smooth.
- Add egg, vanilla extract, milk, and sour cream. Mix until combined.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until combined. Do not overmix.
- Spoon batter into prepared muffin cups, filling each about ⅔ full.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 1–2 minutes, then transfer to a wire rack.
For the Topping:
7. Melt butter in a small container. In a separate bowl, combine sugar and cinnamon.
8. While muffins are still slightly warm, brush each muffin with melted butter.
9. Generously sprinkle the cinnamon-sugar mixture over the butter layer. Serve warm.
Recipe Details
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 12 muffins
Difficulty: Easy
Variations & Substitutions
- Chocolate twist: add ½ cup mini chocolate chips to the batter.
- Vegan version: replace butter with plant-based margarine, milk with almond or oat milk, and use a flax egg instead of a chicken egg.
- Gluten-free: substitute all-purpose flour with a gluten-free flour blend.
- Spiced variation: add ¼ teaspoon nutmeg or ginger for extra warmth.
Serving Suggestions
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