Ingredients
2 cups (250g) all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (100g) sugar
2 eggs
1/2 cup (120ml) milk or buttermilk substitute
1/2 cup (120ml) sour cream or yogurt
1/4 cup (60ml) oil
1 tsp vanilla
Filling: 1/2 cup (100g) brown sugar, 2 tsp cinnamon, 2 tbsp butter
Topping: 1/2 cup (100g) brown sugar, 1/2 cup (60g) flour, 1 tsp cinnamon, 1/4 cup (60g) butter
Glaze: 4 oz cream cheese, 1/2 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan.
2. Whisk flour, baking powder, baking soda, salt.
3. Whisk sugar, eggs, milk, sour cream, oil, vanilla.
4. Fold dry ingredients into wet until just combined.
5. Mix filling ingredients in a bowl.
6. Fill muffin cups halfway with batter, add filling, top with more batter.
7. Sprinkle streusel topping evenly.
8. Bake 18–20 minutes until golden.
9. Cool 10 minutes, drizzle cream cheese glaze before serving.
Notes
Refrigerate muffins after 2 hours due to cream cheese glaze. Store 2 days at room temp, 5 days in fridge, 2 months in freezer (without glaze).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg