Description
These moist and flavorful cinnamon muffins are perfect for breakfast or a sweet snack. With a tender crumb enriched by sour cream and a warm hint of cinnamon, these muffins are sure to become a favorite. Easy to prepare and baked to golden perfection, they offer a delightful balance of sweetness and spice.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the muffins evenly.
- Prepare Muffin Tin: Grease the muffin tin or line it with paper liners to prevent sticking and make removal easier.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt until evenly mixed.
- Mix Sugars and Eggs: In a large bowl, beat granulated sugar, brown sugar, and eggs together until the mixture becomes smooth and fluffy, about 2-3 minutes, to incorporate air.
- Add Wet Ingredients: Stir in whole milk, melted unsalted butter, and vanilla extract into the sugar and egg mixture until well combined.
- Incorporate Sour Cream: Mix in the sour cream until the batter is smooth to add moisture and tenderness.
- Combine Dry and Wet Mixtures: Gradually fold the dry ingredient mixture into the wet ones, stirring gently just until combined to avoid overmixing and tough muffins.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full for proper rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool in Tin: Remove the muffins from the oven and let them cool in the tin for 5 minutes to set before handling.
- Cool Completely: Transfer the muffins to a wire rack to cool completely, preventing sogginess and preserving texture.
Notes
- Do not overmix the batter to keep the muffins tender and light.
- Using sour cream adds moisture and richness, but you can substitute with Greek yogurt if desired.
- Check muffins at 18 minutes to avoid overbaking.
- Ensure all ingredients are at room temperature before mixing for better incorporation.
- For an extra cinnamon touch, sprinkle cinnamon sugar on top before baking.
