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- Preheat and prepare the pan:
Preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin or line it with paper liners. A well-greased tin helps the muffins release cleanly and develop lightly crisp edges. - Cream the butter and sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and smooth — about 2–3 minutes using a hand or stand mixer. - Add wet ingredients:
Mix in the egg and vanilla extract until fully incorporated. Then add the milk and sour cream, blending until the mixture is smooth. The sour cream adds richness and moisture, making the muffins extra tender. - Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. - Combine wet and dry:
Add the dry mixture to the wet ingredients and fold gently until just combined. Be careful not to overmix — a few small streaks of flour are okay. Overmixing will make the muffins dense instead of light and fluffy. - Fill the muffin cups:
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise without overflowing.
- Preheat and prepare the pan:
- Bake:
Bake in the preheated oven for 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Avoid opening the oven too early to maintain even rise. - Cool:
Let the muffins cool in the pan for 5 minutes, then carefully transfer to a wire rack. This helps prevent sogginess on the bottoms and lets them finish cooling evenly. - Top with cinnamon sugar
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