• Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick spray. Set aside.

Making Cinnamon Swirl

• Combine brown sugar, ground cinnamon, and a pinch of salt in a small bowl and set aside.

Making The Streusel Topping

• Combine flour, brown sugar, and cinnamon in a bowl. Add butter and mix until the mixture clumps together. Set aside.

Baking The Muffins

• Add flour, baking powder, and salt in a medium bowl and whisk until well combined.
• In a large bowl, add melted butter, sugar, and sour cream. Whisk until well combined.
• Add milk and vanilla and mix together until the mixture is smooth.
• Add flour mixture to the wet and gently mix until everything is well incorporated. Do not overmix.
• Drop 2 tablespoons or a large spoonful of batter into the prepared muffin tins, filling them about ½ of the way.
• Drop a large spoonful of the cinnamon-sugar mixture over the bottom layer of the batter. Top the brown sugar mixture with the remaining muffin batter to fill the muffins up about ¾ of a way. Be careful here, and do not fill the batter all the way to the top.
• Finally, top each muffin with a large spoonful of streusel topping, gently pressing into the top of the muffin batter so it sticks.
• Bake the muffins for 5 minutes at 425°F (220°C). Then turn the oven down to 350°F (180°C) and bake for an additional 14-16 minutes, or until a skewer inserted in the center comes out clean.
• Remove from the oven and allow the muffins to cool completely before serving.

Storing Suggestions

• Eggless Coffee Cake Muffins stay well at room temperature, tightly covered, for 3-4 days.
• You can refrigerate the leftover muffins for up to a week. Allow them to come to room temperature before serving. Or, microwave the refrigerated muffins for 15-20 seconds and enjoy!