Ingredients
¼cuplight-brown sugar
¼cupall-purpose flour
1pinchsalt
1pinchground cinnamon
2tbspunsalted butter
1cupall-purpose flour
½tspbaking powder
½tspbaking soda
½tspsalt
2tbspunsalted butter
½cupsugar
1largeegg
1tsppure vanilla extract
¼cupsour cream
2tbspbuttermilk
nonstick cooking spray
Preparation
Preheat the oven to 375 degrees
To make the topping, in a medium bowl, combine brown sugar, flour, salt, and cinnamon
Add butter, and work in, using your fingers or a pastry cutter, until well combined; set aside To make the batter, in a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy
Add the egg and vanilla, and beat to combine
Add the dry ingredients, alternating with the sour cream and buttermilk, and beginning and ending with the dry ingredients; scrape down the bowl as necessary
Spray eighteen cups of a mini-muffin tin with nonstick cooking spray
Divide batter evenly between cups
Sprinkle topping over batter
Bake until a cake tester inserted in the center comes out clean, about 15 minutes
Let stand in pans for 5 minutes
Remove to wire racks to cool
Use immediately
