- 2 1/2 cup flour
- 3/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 3/4 cup milk
- 1/2 cup light sour cream
- 1 tsp vanilla
- 1/2 cup sugar
- 1 tsp cinnamon
- 2 tbsp softened butter
- 2 cups powdered sugar
- 2-3 tbsp milk
Preheat oven to 350 degrees.
Line muffin cups with paper baking cups (recipe makes about 15 muffins).
Combine flour, baking powder and baking soda in a small bowl. Set aside.
Cream butter and sugar together.
Add eggs, one at a time, beating in well.
Add milk, sour cream and vanilla and beat in.
Add flour mixture to wet ingredients, 1/3 at a time, combining well after each addition.
In a small bowl, combine sugar, cinnamon and 2 tbsp butter with a fork, until mixture is crumbly.
Spoon half of batter into muffin cups.
Top each with sugar cinnamon filling (about 1 tsp).
Spoon remaining batter over filling and top with remaining sugar cinnamon mixture.
Bake in preheated over for 30 to 35 minutes, until golden brown and muffins spring back when lightly pressed.
While muffins are baking, mix powdered sugar and milk together, a little at a time, until a smooth glaze forms.
When muffins are done baking, drizzle some of the glaze over the top of each.
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