These are rich and tender. A lot like cake. And a whole lot of yummy.
Makes 12.
Muffin:
1 stick butter, at room temperature
3/4 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
1 teaspoon cinnamon
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream (or yogurt, in a pinch)
Topping:
4 tablespoons softened butter
3/4 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
Heat the oven to 350 degrees F.
Grease a 12-cup muffin tin or line with muffin cups.
Cream the butter and sugar together; beat in the eggs and vanilla.
In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
Add about half the dry ingredients to the butter-sugar mixture, then stir in the sour cream. Add the rest of the dry ingredients and mix until just moistened. The batter should be lumpy, not smooth, and thick, but moist.
Distribute the batter among the muffin cups, filling them about 2/3 full.
Prepare the topping by combining the ingredients with a fork. Sprinkle the topping on each muffin before baking.
Bake for 15 to 20 minutes, until the muffins are browned on top and a toothpick inserted into the center of a muffin comes out clean. Cool the pan on a rack for 5 minutes before removing the muffins.
