Overnight Cinnamon Roll Muffins

For batter: In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, whisk together granulated sugar and melted butter. Whisk in eggs. Add milk, sour cream, and vanilla; whisk until smooth and combined. Gradually add flour mixture, whisking until almost combined. Using a small spatula, scrape sides of bowl; fold until just combined and no dry streaks remain. (There may be small lumps, but do not overmix the batter.) Cover and refrigerate for 8 hours or up to overnight.

For streusel: In a small bowl, whisk together flour, brown sugar, cinnamon, and nutmeg. Stir in melted butter until combined and mixture is crumbly. Cover and refrigerate for at least 15 minutes or until ready to use.

Preheat oven to 400°F (200°C). Line alternating cups of 2 (12-cup) muffin pans with parchment paper liners or spray with baking spray with flour.

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Let batter stand at room temperature for 5 minutes. Reserve ¼ cup (30 grams) streusel. Carefully fold remaining streusel into batter until just combined. Divide batter among prepared muffin cups (about 5 tablespoons or 95 grams each). Top each muffin with 1 teaspoon (4 grams) reserved streusel. Fill empty muffin cups two-thirds full with water.

Bake for 10 minutes. Reduce oven temperature to 375°F (190°C), and bake until golden and a wooden pick inserted in center comes out with a few moist crumbs, 10 to 12 minutes more. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.

For frosting: In another medium bowl, fold together cream cheese and butter until smooth and combined. Stir in confectioners’ sugar and vanilla until smooth. Spread frosting on top of cooled muffins, and serve immediately.