Preheat oven to 350°F. Beat softened butter and granulated sugar in a large bowl at medium speed with an electric mixer until fluffy. Beat in eggs, one at a time, until blended.
Whisk together 2½ cups flour, baking powder, baking soda, 1 tsp cinnamon, and salt in a bowl. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until blended after each addition. Stir in sour cream.
Spoon half of batter into 24 paper-lined cups of 2 (12-cup) muffin pans .
Combine brown sugar, ½ cup flour, and 2 tsp cinnamon in a small bowl. Cut in cold butter until crumbly. Stir in nuts. Spoon half of crumble mixture over batter.
Spoon remaining batter over crumble mixture; sprinkle with remaining crumble mixture. Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Nutritional Information
Main
Total
Servings
6
Fat (g)
34
34
Sat. Fat (g)
17
17
Protein (g)
6
6
Carb (g)
58
58
Fiber (g)
2
2
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