I have always loved muffins. They are probably the first thing I learned to make from a mix as a child. My mom would always tell me “Muffins don’t like to be mixed too much…”
She was really patient with me.
In the years since I have made a lot of muffins for a lot of people. These are fantastic. If you pull just right the muffin will separate at the streusel layer in the middle which gives you a separate muffin top and moist center.
So heres the deal on the food processor the recipe calls for. I don’t have one. I make the streusel using a fork until the butter is in tiny little chunks (exercising extreme patience) and I use my kitchen aid mixer to mix the butter/sugar/flour. There are pretty much always ways around a food processor so don’t let not having one in you kitchen stop you from enjoying this cinnamon goodness.
- ----Streusel----
- 8 Tablespoons Sugar
- ⅓ Cup packed Brown Sugar
- ⅓ Cup All-Purpose Flour
- 1 Tablespoon Ground Cinnamon
- 4 Tablespoons Unsalted Butter (cold and cut into ½ cubes)
- Pinch of Salt
- ---Muffins---
- 1¾ Cups All-Purpose Flour
- ½ Cup Sugar
- 1 Tablespoon Baking Powder
- ¼ Teaspoon Salt
- 5 Tablespoons Unsalted Butter (softened and cut into chunks)
- 2 Large Eggs
- 1 Cup Sour Cream or Greek Yogurt
- 1½ Teaspoons Vanilla Extract
- Pulse granulated sugar, brown sugar, flour, cinnamon and butter in a food processor until combined. Set aside.
- Preheat oven to 375 degrees and place liners in a muffin tin. (Make sure to use liners or the cinnamon filling will stick to the side of the pan)
- Using a mixer on medium high speed combine flour, sugar, baking powder, salt and butter until the mixture resembles wet sand. (Alternatively use a food processor)
- In a separate bowl whisk together eggs, sour cream/greek yogurt and vanilla until smooth.
- Fold the egg mixture into the flour mixture until just combined.
- Place one tablespoon of the muffin batter into each prepared tin and then sprinkle a tablespoon of the streusel on top of each. Using the back of a spoon press the filling lightly into the batter.
- Top with remaining batter and sprinkle the remaining streusel evenly over the top of each muffin pressing down lightly again.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out with only a few crumbs attatched. Cool for 10 minutes before removing the muffins from the muffin tin.
