• Preheat oven to 350℉ (180℃) and place 10 paper muffin liners in a standard muffin tin or two.

  NOTE: I like to use 2 muffin tins and stagger my muffin liners to help with rising - this is optional.

MAKE THE STREUSEL TOPPING:

• Then in a mixing bowl measure and the flour, brown sugar, cinnamon, nutmeg and teaspoon fine salt. Whisk well and break up the brown sugar.
• Next pour in the melted unsalted butter. Mix until combined and set a side.

MAKE THE CREAM CHEESE FILLING:

• In a separate bowl, add the (softened) cream cheese, sugar, vanilla and cornstarch. Use an electric mixer to blend/whip until creamy and smooth. Set aside.

MAKE THE MUFFIN BATTER:

• In a large mixing bowl, add flour, baking powder and fine salt. Whisk to combine and set it off to the side.
• In a separate bowl, add granulated sugar, sour cream, milk, vanilla and egg. Whisk to combine.
• Pour the wet mixture in with the dry ingredients. Use a spatula to stir until just combined. Lastly, pour in melted (cooled) unsalted butter. Stir until incorporated.
• Add in 2 teaspoons muffin batter into the muffin liners and then add a dollop of cream cheese mixture on top (about 1 tablespoon).

  I like to give the pan a gentle yet firm tap to get things to settle a bit.
• Divide the remaining batter among the filled muffin liners.

  I like to gently spread the top batter and give the pan one or two final taps on the counter.
• Lastly, sprinkle the streusel topping over top.
• Bake on the middle rack of your preheated oven for 20 minutes or until a tester comes out clean with only a few crumbs attached.
• Allow the muffins to cool slightly in the pan  before transferring to a wire rack to finish cooling.
• Once cooled, dust with powdered sugar if desired.