This Sour Cream Muffins recipe lets you enjoy the classic coffee cake you love, but in an easy-to-grab muffin!
Preheat oven to 350 degrees. Grease a muffin tin with non stick cooking spray or with muffin liners. Add flour, salt, cinnamon, baking powder and baking soda to a large bowl.
In a stand mixer with the paddle attachment cream butter and both sugars for 2-3 minutes.
Add in eggs one at a time, scraping the bowl between each addition.
Stir in vanilla, sour cream and canola oil and mix to combine.
Fold in dry ingredients and mix just until combined. (Do not overmix).
Add butter, brown sugar, flour and cinnamon to a small bowl. Mix together until the streusel forms a crumb like texture similar to wet sand.
Scoop batter into muffin tin filling 3/4 of the way. Sprinkle with the streusel topping.
Bake for 15-20 minutes until muffins are set. Check with a toothpick or knife for doneness. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Add sugar and milk to a small bowl. Whisk to combine. Set aside.
Drizzle glaze on top of each cooled muffin and serve!