Ingredients
Filling/Topping
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cinnamon
- 4 tablespoons cold butter cut into pieces
Muffins
- 2 large eggs
- 1 cup sour cream
- 1/4 cup milk
- ⅓ cup unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
Cream Cheese Glaze
- 3 ounces cream cheese softened
- 3 tablespoons butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2-3 tablespoons milk
Instructions
Topping/Filling
- Combine the brown sugar, cinnamon, and flour. Work in the cold butter with your fingers until crumbly.. Set aside.
Muffins
- Preheat oven to 375 F. Grease a standard 12-cup muffin tin. (Note that this recipe makes about 15 muffins, so you can either use another muffin tin for the remaining muffins, or make 2 batches).
- In a large bowl, whisk together the eggs, sour cream, milk, melted butter, and vanilla extract. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Stir the flour mixture into the egg mixture with a wooden spoon or rubber spatula.
- Put about 2 tablespoons of batter in each cup.
- Sprinkle about 1 tablespoon of filling into the cups, on top of the batter.
- Add another 2 tablespoons of batter to each muffin cup, over the filling.
- Sprinkle another tablespoon of filling on top.
- Bake in the preheated oven for 22-26 minutes, until the top springs back when touched and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan on a wire rack for 15 minutes and then transfer to the rack to cool completely.
Glaze
- In a medium bowl, beat together the cream cheese, butter, vanilla, and powdered sugar.
- Beat in milk, one tablespoon at a time, until you reach a drizzle-able consistency.
- Drizzle the glaze over the cooled muffins.