• Preheat oven to 375 degrees F. Place muffin liners in a 12-cup muffin tin. (*See notes below on muffin tin recommendations.)This recipe makes around 15 muffins, so use a second muffin tin for the rest of the muffins.

Cinnamon Roll Muffins

• In a medium bowl, whisk together the sugar, butter, eggs, sour cream, milk and vanilla until combined. Add the flour, baking powder, baking soda and salt. Whisk until just combined and no flour streaks remain. Don't over mix. Set aside.

Cinnamon Streusel

• In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the melted butter and mix until combined and forms into small pieces/clumps.
• Scoop 2 tablespoons of muffin batter into each muffin liner. Sprinkle 3 teaspoons streusel evenly over the batter in each muffin cup. Scoop another 2 tablespoons batter on top of the cinnamon streusel. Sprinkle the tops with a little more streusel. Repeat with all remaining batter and streusel.
• Bake muffins for 15 minutes or until the top of the muffins spring back lightly to the touch. Allow muffins to cool before glazing.

Glaze

• In a small bowl, whisk together the powdered sugar and heavy cream until combined and pourable. Drizzle the glaze evenly over the cooled muffins. Serve and enjoy!