Insanely Cinnamon Muffins

Adapted from: Cook’s Country “Coffeecake Muffins” (http://www.cookscountry.com)

Makes 12 muffins.

Be sure to use muffin-tin liners for this recipe or the cinnamon filling will stick to the pan.

Ingredients:

Streusel

8 tablespoons granulated sugar
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 tablespoon ground cinnamon
4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

Muffin batter

2 large eggs
1 cup sour cream
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
5 tablespoons unsalted butter, cut into chunks and softened
½ cup cinnamon chips

You will also need:

Muffin “tin” liners
1 Muffin “tin”
Food processor
1 medium – large mixing bowl
1 medium mixing bowl
Whisk
Rubber/silicone spatula
Small & medium spring loaded scoops (if available)

Method:

For the streusel:

Pulse 5 tablespoons granulated sugar, brown sugar, flour, cinnamon, and butter in food processor until just combined. Place in a small bowl and set aside in the refrigerator while mixing the muffin batter.

Do not wash food processor.

For the muffins:

Adjust oven rack to middle position and heat oven to 375 degrees. Grease muffin tin with cooking spray and line with paper liners.

Whisk eggs, sour cream, and vanilla in a medium-sized bowl and set aside.

Pulse flour, sugar, baking powder, and salt in food processor until thoroughly combined. Add butter and pulse until mixture resembles wet sand then transfer to a large bowl.

Pour egg mixture over the flour mixture; using rubber spatula, gently fold it in a few times. Add cinnamon chips and continue to fold together until just combined. The resulting batter will be very thick. Using a small spring-loaded scoop, place 1 tablespoon of batter into each muffin cup and top with 1 tablespoon cinnamon filling. Using back of spoon (or fingers), press cinnamon filling lightly into batter, then top with remaining batter (using a heaping medium-sized spring loaded scoop). Sprinkle streusel topping evenly over batter.

Bake until muffins are light golden brown and toothpick inserted into center comes out with a few dry crumbs attached, 22 to 28 minutes. Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.

Serve.

(The muffins will keep in airtight container at room temperature for up to 3 days.)