Start your day with these delightful Maple Cinnamon Morning Muffins, a perfect blend of sweet maple and warm cinnamon flavors.
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
Preheating the oven ensures even baking from the start.
In a large mixing bowl, combine the flour, brown sugar, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps.
In another bowl, whisk together the milk, melted butter, maple syrup, sour cream, egg, and vanilla extract.
Ensure the butter is not too hot to prevent cooking the egg.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Fill each muffin cup about two-thirds full with the batter.
Use an ice cream scoop for even portions.
For the topping, mix the flour, sugar, and cinnamon in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
Chill the topping mixture for a few minutes to keep it crumbly.
Sprinkle the topping evenly over the batter in the muffin cups.
Press the topping gently into the batter for better adherence.
Bake in the preheated oven for 16-20 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a hot beverage for a delightful breakfast experience.
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