Sour Cream Coffee Cake Muffins (Bakery Style)

• portions: 12 servings
• temps actif: 35 minutes
• temps total: 55 minutes

Ingrédients

2/3 cup (93 g) all-purpose flour

1/2 cup (100 g) granulated sugar

1/2 tsp cinnamon

1/8 tsp salt

1/4 cup (56 g) unsalted butter, melted

1/2 tsp (2 g) vanilla extract

1 1/2 cups (210 g) all-purpose flour

3/4 cup (150 g) granulated sugar

1 tsp (5 g) baking powder

1 tsp (6 g) baking soda

1/2 tsp (3 g) salt

1/3 cup (80 g) milk, at room temperature

1 cup (240 g) sour cream, at room temperature

1/4 cup (56 g) unsalted butter, melted and slightly cooled

1 large egg (50 g), lightly beaten

2 tsp (8 g) vanilla extract

2 Tbsp (24 g) granulated sugar

2 Tbsp (24 g) light brown sugar

1/2 tsp cinnamon

1 Tbsp (14 g) unsalted butter, melted

1/8 tsp salt

1 tsp (4 g) vanilla extract

1 cup (120 g) powdered sugar

2 Tbsp (30 g) milk

Instructions

Preheat oven to 425°F and line a 12-cup standard muffin pan with paper liners; spray liners lightly with nonstick cooking spray.

Make crumb topping

Combine flour, sugar, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until completely incorporated and mixture is crumbly. Chill topping in the freezer until needed.

Make muffins

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine milk, sour cream, melted butter, egg, and vanilla in a medium bowl. Add sour cream mixture to flour mixture and fold in just until incorporated – the muffin batter will be thick.

Cinnamon swirl

Combine sugar, brown sugar, and cinnamon in a small bowl. Fill each baking cup with one scoop of muffin batter. Top with 1 teaspoon of cinnamon sugar mixture, then top with remaining batter and sprinkle evenly with crumb topping.

Bake muffins

Place muffin pan in the oven and bake for 5 minutes at 425°F. Without opening the oven door, reduce temperature to 350°F and continue baking for another 14 to 15 minutes (for a total baking time of 19 to 20 minutes) or until muffins are golden, tops spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Muffins are done baking when the internal temperature reaches 200°F.

Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.

Make glaze

Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over cooled muffins and let set.

Store muffins in an airtight container at room temperature overnight.