Ingredients

For the Muffin

• ½ cup unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• ½ cup milk
• ¼ cup sour cream
• 1⅔ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt

For the Topping

• 3 tablespoons melted butter
• ⅓ cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 375°F (190°C) and generously grease a standard muffin pan with non-stick cooking spray. Set aside.
2. In a large bowl, cream together butter and sugar until smooth (about 2 minutes).
3. Add the egg, vanilla, milk, and sour cream. Mix until well combined.
4. Fold in the flour, baking powder, baking soda, cinnamon, and salt using a rubber spatula. Mix until just combined — do not overmix.
5. Spoon the batter into the muffin tin, filling each cup about ⅔ full.
6. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the pan for 1–2 minutes, then transfer to a wire rack.

For the Topping:

1. In a small bowl, melt the butter. In another bowl, mix together the sugar and cinnamon.
2. While the muffins are still slightly warm, brush the tops with melted butter and generously sprinkle with the cinnamon-sugar mixture.
3. Serve warm and enjoy!

Tips

• Preheat your oven and prep your pans before mixing the wet and dry ingredients to ensure best results from the leavening agents.
• To store leftovers, allow muffins to cool completely and place in a zip-top freezer bag. Freeze for up to 1 month. Thaw at room temperature or warm briefly in the microwave before serving.