Ingredients
Scale
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1/2 cup sour cream
For the Cinnamon Sugar Swirl:
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners. - Mix the Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Set aside. - Prepare the Wet Ingredients:
In a separate bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, milk, and sour cream until smooth. - Combine the Batter:
Gradually fold the wet ingredients into the dry ingredients. Mix until just combined; avoid overmixing. The batter should be slightly lumpy. - Create the Cinnamon Sugar Swirl:
In a small bowl, mix brown sugar and ground cinnamon. - Assemble the Muffins:
Fill each muffin cup halfway with batter. Add a spoonful of the cinnamon sugar mixture to the center of each. Top with more batter until the cups are three-quarters full. Use a knife or toothpick to gently swirl the cinnamon sugar into the batter. - Bake the Muffins:
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack. - Make the Cream Cheese Glaze:
In a medium bowl, beat cream cheese until smooth. Gradually add powdered sugar, vanilla, and milk until the glaze reaches a pourable consistency. - Add the Glaze:
Once the muffins have cooled, drizzle the cream cheese glaze over the tops.
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Reheating: Warm muffins in the microwave for 15 seconds or in a 350°F oven for 5-7 minutes.
- Variations: Add nuts, chocolate chips, or swap the cream cheese glaze for caramel drizzle for a unique twist.