Cut the butter into 4 pieces and refrigerate. Preheat the oven to 180 degrees. Grease 4 muffin tins with butter and dust with flour.
Mix white sugar, 8 tsp flour, 4 tsp brown sugar.
Postpone 2 tbsp. tablespoons of the resulting mixture in a small bowl and mix with the remaining 4 teaspoons of brown sugar and cinnamon (for the steisel).
To the rest of the mixture (without cinnamon), add 1/3 cup flour, baking powder, soda, and salt.
Put the butter on top, quickly mix with a knife or blender until fine crumbs.
Add egg and sour cream, mix until smooth.
Transfer 1 tbsp. spoonful of batter into each muffin tin, top with 1 tbsp. a spoonful of streusel. Spread the remaining dough onto the streusel. Bake for 20-25 minutes, until golden brown.
Chill cinnamon muffins in molds for 10 minutes. Then take out the muffins and refrigerate for another 10 minutes. Sprinkle with powder when serving.
Muffins for coffee
Serves: -
Prepare Time: -
Cooking Time: -
Calories: -
Difficulty:
Medium
Recipe for tender cinnamon muffins.
Ingredients
Directions
Cut the butter into 4 pieces and refrigerate. Preheat the oven to 180 degrees. Grease 4 muffin tins with butter and dust with flour.
Mix white sugar, 8 tsp flour, 4 tsp brown sugar.
Postpone 2 tbsp. tablespoons of the resulting mixture in a small bowl and mix with the remaining 4 teaspoons of brown sugar and cinnamon (for the steisel).
To the rest of the mixture (without cinnamon), add 1/3 cup flour, baking powder, soda, and salt.
Put the butter on top, quickly mix with a knife or blender until fine crumbs.
Add egg and sour cream, mix until smooth.
Transfer 1 tbsp. spoonful of batter into each muffin tin, top with 1 tbsp. a spoonful of streusel. Spread the remaining dough onto the streusel. Bake for 20-25 minutes, until golden brown.
Chill cinnamon muffins in molds for 10 minutes. Then take out the muffins and refrigerate for another 10 minutes. Sprinkle with powder when serving.