Servings: 12

Topping: subheading: Topping:
⅔ cup sugar ⅔ cup sugar
⅓ cup flour ⅓ cup flour
1 tablespoon cinnamon 1 tablespoon cinnamon
½ stick softened butter ½ stick softened butter
 
Batter: subheading: Batter:
2 cups flour 2 cups flour
1 teaspoon baking powder 1 teaspoon baking powder
½ teaspoon cinnamon ½ teaspoon cinnamon
½ teaspoon salt ½ teaspoon salt
¼ teaspoon baking soda ¼ teaspoon baking soda
3 eggs 3 eggs
¾ cup sugar ¾ cup sugar
1 stick melted butter 1 stick melted butter
1 cup sour cream 1 cup sour cream
1 teaspoon vanilla 1 teaspoon vanilla
paper cups to line muffin pan paper cups to line muffin pan

Preheat over to 350°F.
Make the Topping: subheading: Make the Topping:
Mix ⅔ cup sugar, ⅓ cup flour and 1 tablespoon cinnamon; mash in ½ stick softened butter. Set aside.
Make the Batter: subheading: Make the Batter:
Mix 2 cups flour, 1 teaspoon baking powder, ½ teaspoon each cinnamon and salt, and ¼ teaspoon baking soda.
Whisk 3 eggs, ¾ cup sugar, 1 stick melted butter, 1 cup sour cream and 1 teaspoon vanilla; fold into the flour mixture.
Stir ½ cup of the cinnamon crumble into the batter.
Line the muffin pan(s) with paper or foil liners; coat the liners with cooking spray. Divide batter among 12 prepared muffin cups and top with the remaining crumble.
Bake 25 to 28 minutes.