Ingredients:
For The Muffin
½ cup unsalted butter, softened
⅔ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
½ cup milk
¼ cup sour cream
1⅔ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
For The Topping:
Melted butter for brushing
Cinnamon-sugar mixture (granulated sugar and cinnamon)
Instructions:
Preheat the oven and prepare muffin pans.
In a mixing bowl, cream together softened butter and granulated sugar. Add the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Stir in the sour cream until the batter is smooth.
Divide the batter into muffin cups and bake until golden brown.
While the muffins are baking, melt butter for the topping in a small container. In a separate container, mix granulated sugar and cinnamon.
Once the muffins are out of the oven and slightly cooled, brush a thin layer of melted butter over each muffin using a pastry brush.
Generously sprinkle the cinnamon-sugar mixture over the butter layer.
Serve the muffins warm and enjoy.
Tips:
Ensure the oven is preheated, and pans are ready before combining wet and dry ingredients to maximize the effectiveness of baking powder.
Store leftovers by allowing them to cool completely, then freezing in a zip-lock bag for up to a month. When ready to consume, thaw at room temperature, in the refrigerator, or microwave for a few seconds until warm.
