fall baking recipes🍂cinnamon muffins recipe🤤

For the Vanilla Muffins:

• 200g (1⅔ cups) all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 150g (3/4 cup) granulated sugar

• 57g (¼ cup) melted butter

• 60ml (¼ cup) vegetable oil

• 170g (⅔ cup + 1 tbsp) sour cream, room temperature

• 2 large eggs, room temperature

• 1 tsp vanilla extract

For the filling:

• 3 tablespoons (42g) melted butter,

• 1/2 cup (106g) light or dark brown sugar

• 2 tsps ground cinnamon

For the streusel top:

• ½ cup (60 g) all-purpose flour

• ¼ cup (50 g) light brown sugar

• 1 tsp (3 g) ground cinnamon

• 4 tbsp (57 g) unsalted butter, cold and cubed into small pieces

• Pinch of salt

1. In a bowl, combine butter, flour, brown sugar, cinnamon, and salt for the crumble topping. Mix until crumbly and refrigerate.

2. In a separate bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large bowl, whisk melted butter, vegetable oil, and sugar until smooth. Add sour cream, eggs, and vanilla extract, whisk until combined.

4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don't overmix.

5. Allow the muffin batter to rest for 20 - 30 minutes at room temperature. Meanwhile, preheat the oven to 425°F (220°C) and line a muffin tin with liners.

6. Scoop muffin batter into each of the lined muffin tins. Top with a teaspoon of cinnamon filling.

Followed by muffin batter on top of the filling. Top each of the muffins with cinnamon crumble.

7. Bake at 425°F (220°C) for 9 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 18 minutes, or until a toothpick comes out clean.

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