Prepare the Muffin Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large mixing bowl, whisk together the melted butter and granulated sugar until fully combined. Add in the eggs and vanilla extract, mixing well. In a separate bowl, combine the sour cream and milk. Gradually add the flour, baking powder, and salt into the wet ingredients, folding gently until combined. The batter will be thick.

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large mixing bowl, whisk together the melted butter and granulated sugar until fully combined.

Add in the eggs and vanilla extract, mixing well.

In a separate bowl, combine the sour cream and milk.

Gradually add the flour, baking powder, and salt into the wet ingredients, folding gently until combined. The batter will be thick.

Assemble the Muffins: In a small bowl, mix together the granulated sugar and cinnamon to make the cinnamon sugar filling. Spoon half of the muffin batter into each lined muffin cup (filling about halfway). Sprinkle a teaspoon of the cinnamon sugar mixture on top of the batter in each cup. Cover with the remaining batter, spreading evenly.

In a small bowl, mix together the granulated sugar and cinnamon to make the cinnamon sugar filling.

Spoon half of the muffin batter into each lined muffin cup (filling about halfway).

Sprinkle a teaspoon of the cinnamon sugar mixture on top of the batter in each cup.

Cover with the remaining batter, spreading evenly.

Prepare the Streusel Topping: In a small bowl, mix the melted butter, flour, brown sugar, and cinnamon until crumbly. Sprinkle the streusel topping generously over each muffin.

In a small bowl, mix the melted butter, flour, brown sugar, and cinnamon until crumbly.

Sprinkle the streusel topping generously over each muffin.

Bake the Muffins: Bake the muffins at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack.

Bake the muffins at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack.

Make the Cream Cheese Frosting: In a small bowl, beat together the room temperature butter and cream cheese until smooth. Gradually mix in the powdered sugar, then add the milk until you reach your desired drizzle consistency. Drizzle the frosting over the warm muffins.

In a small bowl, beat together the room temperature butter and cream cheese until smooth.

Gradually mix in the powdered sugar, then add the milk until you reach your desired drizzle consistency.

Drizzle the frosting over the warm muffins.

Serve and Enjoy! Drizzle the cream cheese frosting over the muffins, serve warm, and enjoy that cinnamon roll flavor in every bite!

Drizzle the cream cheese frosting over the muffins, serve warm, and enjoy that cinnamon roll flavor in every bite!