By: Alice Rapacz

Ingredients:

Muffin

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup/8 tablespoons unsalted butter (at room temperature)
• ¾ cup light brown sugar
• 2 eggs (at room temperature)
• ½ cup sour cream (at room temperature)
• ¼ cup whole milk
• 1 tablespoon vanilla extract

Cinnamon Streusel Topping

• ½ cup all-purpose flour
• ¼ cup light brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter (melted)

Directions:

1. Preheat the oven to 425 degrees. Line a 12 count muffin tin with cupcake liners or spray with non-stick cooking spray.
2. In a medium bowl add the flour, baking powder, baking soda, cinnamon and salt, combine together.
3. In the bowl of a stand mixer or in a large bowl with an electric mixer, cream together the butter and sugar, about 2-3 minutes.
4. Add in the 2 eggs, sour cream, milk, and vanilla. Beat on medium speed until just combined.
5. Add in the dry ingredients and use a spatula or spoon to combine just until there are no more dry flour patches remaining.
6. Make the streusel topping by melting the butter in a microwave safe bowl. Next add the sugar to the melted butter and mix until combined. Then add the flour and cinnamon and mix together until you have clumps of the mixture.
7. Put the batter into the muffin tin, making sure to fill the liners all the way to the top.
8. Sprinkle each muffin with the streusel topping.
9. Bake the muffins for 5 minutes at 425 degrees and immediately reduce the heat to 350 degrees and bake for an additional 12-15 minutes.
10. Once a toothpick can be inserted into the muffin and comes out clean, the muffins are done.
11. Allow the muffins to cool for 5 minutes in the muffin tin, then take them out and let them cool on a wire rack.
12. Lastly, Enjoy!

Review:

I thought that this recipe from Chisel & Fork was really good. Typically for baking recipes, I like to use Sally’s Baking addiction, but this time I wanted to try something new. I found this recipe for Cinnamon Streusel Muffins and wanted to give it a try. I thought that the recipe was easy to follow and understand. I followed the directions step by step, first measuring out my dry ingredients, and in a separate bowl my wet. I used a stand mixer to combine the wet ingredients, and I found that the end result is not as smooth as I thought it would be. There were small chunks of sour cream in the mixture even though I had mixed it for more than enough time. I was a little surprised at first, but once I added the dry ingredients into the wet, it all came together really nicely.

Once I divided the muffin batter into the tin, I topped each muffin with the streusel. I added too much on the first muffins, so I had to divide and sprinkle them onto other muffins to make sure there was enough for each one. Once they were baked, they filled my house with a warm cinnamon smell.

When I tried the muffin warm for the first time, it had a perfect texture, light, and fluffy. The streusel on top added a perfect crunch, that wasn’t too crunchy, it just added the perfect texture. The muffin itself had a nice cinnamon flavor, but I thought that the addition of the streusel was needed for extra cinnamon flavor. Everyone in my family tried them and two days later all the muffins were gone. They are the perfect sweet treat or easy on the go breakfast. Overall, I would definitely recommend this recipe if you’re looking for a quick, easy and delicious muffin recipe.