September 2019

Fall is around the corner and I’m in a baking mood!!! While cinnamon is classified by some as a “Fall/ Winter” spice- it’s classified by me as a year round spice!. In my humble opinion, there’s always a time for cinnamon.

This recipe make 12 muffins. I use tulip style muffin liners and it’s intentional. The tulip muffin liner unfolds nicely and makes a tiny paper plate for your baked muffins. I like that. I also like not worrying if my muffin cups are too full & if my muffins are going to overflow. In the tulip liners they have some room puff up and grow. Basically, these muffins are big. No wimpy muffins here.

I usually start by making the streusel. I start with cold butter and put everything in the food processor. It mixes up in seconds and I just set it off to the side. Split the streusel in two parts- one for the middle layer of the muffin, and the other for the topping. When baking, I like to keep myself organized. I tend to prep my dry ingredients first, and then put all the dry ingredients  away before I get started on the assembly. It works for me.

As for the batter, it’s not fussy and it’s straight forward (my kind of recipe). The real MVP of this recipe is the sour cream. I’ve never had a dry, sad cake or muffin when sour cream is involved. It’s a home run secret ingredient every time.

Side note- When I make these, and they’ve cooled, I immediately freeze about 2/3. Otherwise my kids will eat them alllllllll the same day. They have NO SHAME. I’ll pull  the pull them out of the freezer, at few at a time, for surprise lunch box or after school treats.

These are very popular at Chez Honest Spoon. I find myself making these once every month or so and NO ONE gets bored of them!!! This recipe is a keeper for sure.

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Cinnamon Streusel Muffins

| makes 12 muffins |

INGREDIENTS, Muffins:

• 1/3 Cup Butter, room temperature

• 1/3 Cup Vegetable Oil

• 1 Cup White Sugar

• 2 large eggs, room temperature

• 1 Cup sour cream

• 2 1/4 Cups  all purpose flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

INGREDIENTS, Cinnamon Streusel:

• 1/2 Cup All purpose Flour

• 1/2 Cup white sugar

• 1 tablespoon ground cinnamon

• 6 tablespoon butter, cold

METHOD:

1. Preheat your oven to 350 degrees Fahrenheit. Prepare a 12 muffin pan. You can either spray the muffin pan with non stick cooking spray, or line them with paper muffin cups. Here I used tulip baking liners.

2. First, make the cinnamon streusel . Add all ingredients to the bowl of a food processor and blend until crumbly-. about-15 seconds.  Set aside.

3. Place the flour, baking powder, baking soda and salt in a bowl. Mix and set aside.

4. In a separate bowl, add butter, oil and sugar. Using a hand mixer or stand mixer, blend until creamy. Add eggs, one at a time. Then, add sour cream 1/2 cup at a time. Mix until just blended.

5.  Add the flour mixture to the wet ingredients and mix until just blended. Do not overmix.

6. Place a heaping tablespoon of batter into each muffin cup.

7. Then, add one tablespoon of streusel over the batter.

8. Place another heaping tablespoon into each muffin cup. Top all muffins with the remaining streusel. Bake for 20-25 minutes.

Let cool and serve. We enjoy these best at room temperature.

Please let me know what you think. I love to hear your feedback and comments!!