Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (240g) full-fat sour cream
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) brown sugar, packed
  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 tsp (2g) ground cinnamon

Instructions:

  1. Preheat oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate large bowl, whisk room-temperature eggs, sour cream, oil, and vanilla until the mixture is smooth and emulsified.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold the mixture together until flour streaks disappear; do not overmix.
  5. In a small bowl, mix together the additional flour, brown sugar, melted butter, and ground cinnamon until crumbly.
  6. Divide the batter evenly among the 12 liners, filling them about 3/4 full. Sprinkle the cinnamon-sugar streusel mixture evenly over the tops.
  7. Bake at 425°F (218°C) for 5 minutes, then lower the oven temperature to 350°F (175°C) without opening the door and bake for another 15 minutes or until a toothpick comes out clean.