Cinnamon Roll Muffins

Rock your Sunday with Cinnamon Roll Muffins 

No need to make a trip out when you can bake at home to get bakery quality. This buttery, crumbly cinnamon streusel mixture is the heart and soul of these muffins. It adds flavor, strongly evokes the cinnamon roll vibe, and makes an otherwise basic muffin very special. The only really strict rule with these muffins (and all muffins is to mix just until combined. Don’t over-mix! The recipe was adapted from melskitchen.com

I skipped the direction part, which was a drizzle of white icing glaze, I did not think the muffins needed it.  

Muffins:

• 1 cup granulated sugar
• ½ cup butter, melted
• 2 large eggs
• ½ cup each of sour cream and milk or 1/2 cup each of yogurt and buttermilk
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Cinnamon Streusel:

• ⅓ cup all-purpose flour
• ⅓ cup lightly packed brown sugar
• 1 tablespoon ground cinnamon
• 3/4 cup finely chopped walnuts 
• 3 tablespoons butter, melted

Directions: 

• Preheat oven to 375 degrees. Place muffin liners in a 12-cup muffin tin. This recipe makes 12 muffins.
• For the cinnamon streusel, stir together the flour, brown sugar, nuts, and cinnamon in a small bowl. Add the melted butter and mix until combined, and the streusel clumps into small pieces. Chill for 15 minutes.
• For the muffins, mix the sugar, butter, eggs, sour cream, milk or yogurt, and buttermilk with vanilla in a medium bowl at low speed until evenly combined.
• Add the flour, baking powder, baking soda and salt. Whisk until just combined and no dry streaks remain. Don't over-mix. Set aside.
• Recrumble the struesel mixture with your fingers or fork. 
• Scoop about 2 tablespoons muffin batter into each muffin liner (a #40 cookie scoop works great). Sprinkle 2 teaspoons of streusel over the batter in each muffin cup.
• Scoop another 2 tablespoons of batter on top of the cinnamon streusel. Sprinkle with a bit more streusel on top of this. The batter should be almost to the top of the pan edge.  
  
• Bake for 16 minutes until the top of the muffins spring back lightly to the touch.
• Remove the muffins to a cooling rack.
• Store leftover muffins in a covered container.