1-Gathering and Preparing Ingredients: First, mix the crumb topping by combining 3/4 cup light or dark brown sugar, 2 teaspoons ground cinnamon, 1/2 cup (113 grams) melted unsalted butter, and 1 1/2 cups (190 grams) all-purpose flour in a bowl. Pop this mixture in the fridge to help it hold its shape it’s a simple trick that makes a big difference.

2-Gathering and Preparing Ingredients: Next, whisk the dry ingredients for the muffin batter in a separate bowl: that includes 1 3/4 cups (220 grams) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt.

3-Mixing the Batter: In another bowl, cream 1/2 cup (113 grams) softened unsalted butter with 3/4 cup (150 grams) granulated sugar until it’s light and fluffy. Then, add 2 large eggs at room temperature, 3/4 cup (180 ml) full-fat sour cream at room temperature, and 1 teaspoon pure vanilla extract, blending everything smoothly.

4-Mixing the Batter: Gradually combine the dry ingredients with the wet mixture, stirring gently and adding 2 tablespoons (30 ml) milk to reach the right consistency. Remember to mix just until combined to avoid dense muffins over-mixing is a common pitfall, so keep it light.

5-Baking and Finishing: Fill your muffin cups about two-thirds full with the batter, then top each one with the refrigerated crumb mixture, pressing it gently to help it stick. Bake for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean. Once cooled, you can drizzle on a simple vanilla icing made by whisking 1 cup (120 grams) sifted confectioners’ sugar with 2 to 3 tablespoons (30 to 45 ml) milk or heavy cream and 1/2 teaspoon pure vanilla extract for an extra touch of sweetness.