The Perfectly Sweet Coffee Cake Muffins Everyone Grabs First

Instructions

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1. 1 In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to combine. In a large bowl, whisk together the sour cream, granulated sugar, oil, melted butter, eggs, and vanilla until well combined and smooth. Add the flour mixture (reserve the bowl) and whisk until just combined and no dry spots remain. The batter may look slightly lumpy, but do not overmix.
2. 2 Cover the bowl and let rest at room temperature for 1 hour.
3. 3 For the cinnamon swirl filling, in a small bowl, stir together the brown sugar, flour, and cinnamon until well combined and no clumps of brown sugar remain. Set aside. In the now-empty bowl that contained the flour mixture from the batter, make the crumb topping. Use a fork to mix together the flour, brown sugar, cinnamon, and salt until combined. While stirring, drizzle in the melted butter until evenly moistened. It will likely seem wet, but do not add more flour. The flour will absorb the butter as it sits.
4. 4 Preheat the oven to 425°F.
5. 5 Before assembling the muffins, use your fingers to break up the clumps of the crumb topping into finer pieces. Line every other cavity of two 12-cup muffin tins with paper liners. There should be 12 total lined cavities. To each lined cavity of the muffin tins, add about 1 rounded tablespoon of the batter to cover the bottom. Layer 1 rounded tablespoon of the cinnamon-sugar filling mixture over each, shimmying the pan gently to even out the filling. Scoop about 2 rounded tablespoons more batter over each cinnamon-sugar layer, gently patting with the back of the spoon to cover the filling completely. Top each muffin evenly with about 1 1/2 tablespoons of the crumb topping.
6. 6 Place the muffin tins side-by-side on the center rack of the oven. Bake for 5 minutes. Without opening the oven door, lower the temperature to 350°F and bake until a toothpick comes out with some moist crumbs attached (but no wet or runny batter), 10 to 13 more minutes.
7. 7 Set the muffin tins on a wire rack and let the muffins cool slightly in the tins, about 2 minutes. Transfer the muffins directly to the rack to finish cooling, at least 30 minutes. If desired, dust lightly with powdered sugar before serving warm or at room temperature. The muffins can be stored in an airtight container at room temperature for up to 4 days. Love the recipe? Leave us stars and a comment below!