Sour Cream Coffee Cake Muffins
In a small bowl mix together the ground cinnamon and sugar for the cinnamon swirl.
Make the Cinnamon Swirl topping
In a medium bowl whisk together the flour, brown sugar, and cinnamon until fully combined.
Make the Crumb topping
Pour in the melted butter and mix it all together, you want a wet sand texture, thick clumps are good.
Add melted butter
Set the streusel topping aside while you prepare the cake.
Let topping sit
In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
Preparing cake mixture
Beat the sugar and butter on medium speed together for 2-3 minutes, scrape down the bowl after the first minute then continue mixing.
Mix sugar and butter
Add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla in with the second egg.
Gently fold in ⅓ of the dry ingredients until just almost combined.
Fold dry ingredients
Then gently fold in ½ of the sour cream until just combined, then repeat with ⅓ of the dry, the rest of the sour cream, and finish with the remaining flour. Do not over mix.
Fold in sour cream
I like to use a medium cookie scoop to add a little bit of muffin batter to the muffin tin, then use a spoon to flatten it down.
Scoop batter into muffin tin
Sprinkle the cinnamon sugar evenly between the 12 muffin cavities.
Use a muffin scoop to distribute the rest of the batter, again using a spoon to gently press down into an even layer.
Add rest of batter
Sprinkle the crumble between the 12 muffins press the crumble into the cake batter. Pressing the crumble into the muffin batter helps it stick, it's crucial! Then BAKE!
Sprinkle crumble and bake