Ingredients
Scale
Cake
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- ½ cup I Can’t Believe It’s Not Butter
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup sour cream
Streusel
- 1 ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup I Can’t Believe It’s Not Butter
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with 10 paper liners.
- Make the muffins. In a medium bowl stir together flour, cinnamon, ginger, salt, and baking powder.
- In a large bowl, cream I Can’t Believe It’s Not Butter and sugars until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add eggs, one at a time, and mix until fully combined. Mix in vanilla. Add half of the flour mixture and stir it in until just incorporated. Stir in the sour cream. Stir in the rest of the flour mixture until a batter is formed.
- Make the streusel. In a medium bowl, stir together flour, cinnamon, and sugars. Add the I Can’t Believe It’s Not Butter and mix with fingers, forks, or a pastry cutter until it is distributed in pea-sized pieces.
- Using a small ice cream scoop, fill paper liners about ¼ of the way full. Sprinkle with a generous amount of streusel topping. Scoop remaining batter over top. Sprinkle with another generous amount of streusel.
- Bake for about 30 minutes, until golden brown and a toothpick inserted into the center of the muffins comes out clean or with a few moist crumbs. Cool completely in pan. Muffins may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 1 minute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes