Ingredients
1/2 c. unsalted butter
1 3/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 c. granulated sugar
1 tsp. pure vanilla extract
2 large eggs
Confectioners’ sugar (optional)
1 c. packed dark-brown sugar
1 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 c. chilled unsalted butter
Preparation
Step 1Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.Step 2Preheat oven to 350 degrees F. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.Step 3Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.Step 4Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners’ sugar, if desired.
