Crumb topping:
1/2 cup flour
1/2 cup brown sugar
2 t. cinnamon
pinch of salt
1/4 cup of melted butter
Mix flour, brown sugar, cinnamon and salt for the topping. Add the melted butter and mix again until you have large and small bits. Set aside.
Cinnamon swirl:
1/2 cup brown sugar
2 t. cinnamon
Set aside.
Muffin batter:
1/2 cup browned butter, cooled
3 T. oil
1 cup sugar
2 eggs
2 t. vanilla
1/4 cup buttermilk
1/2 cup sour cream
2 cups flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
Preheat oven to 350 and line muffin tins with liners.
Whisk browned butter, oil and sugar until dissolved. Stir in eggs, vanilla, buttermilk and sour cream. Whisk in baking powder, baking soda, salt and flour.
Scoop 2 T. muffin batter into muffin cups, followed by 1 T. of brown sugar and cinnamon mixture on top of that. Top with 2 T. of muffin batter and add the crumb topping. Bake for 23-25 minutes. Dust with powdered sugar.
