Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, room temperature
- 1/2 cup sour cream, room temperature
- 3/4 cup granulated sugar (for cinnamon sugar)
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar (for glaze)
- 1 teaspoon milk (for glaze)
Instructions
- Preheat oven to 400°F and grease a muffin tin or line with muffin liners
- In a medium bowl, sift together flour, baking powder, salt, and sugar
- In a large bowl, combine melted butter, eggs, vanilla extract, milk, and sour cream
- Pour wet ingredients into dry ingredients and stir until just combined, being careful not to overmix
- In a small bowl, mix together sugar and cinnamon for the swirl
- Scoop half of the batter into the prepared muffin tin
- Sprinkle a generous amount of cinnamon sugar mixture on top of the batter in each cup
- Scoop remaining batter on top of the cinnamon sugar
- Sprinkle more cinnamon sugar generously on top of each muffin
- Bake at 400°F for 5-6 minutes, then reduce temperature to 350°F and bake for 12-13 minutes until a toothpick inserted in the center comes out clean
- Allow muffins to cool completely before glazing
- For glaze, mix powdered sugar with milk until smooth and drizzle over cooled muffins
Notes
Use room temperature ingredients for best results. Full-fat sour cream produces the softest and fluffiest muffins. Do not overmix the batter to avoid dry, crumbly muffins.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Method: Breakfast
- Cuisine: American