Preheat the oven to 425℉. Use convection option if available.
Prep your muffin pan or set out silicone muffin cups on the large sheet pan.
Start by combining the dry ingredients. In a medium bowl, combine the flour, baking powder, soda, salt and cinnamon until well combined.
To a large bowl, beat the butter into the sugar. Add in the eggs and mix thoroughly. Add in the sour cream and vanilla and blend until incorporated.
Add the dry ingredients and stir gently until just combined.
Add in the vanilla coffee creamer and mix slowly with a spatula until combined.
To make the crumb topping, whisk together the flour, sugar and cinnamon. Add in the butter cubes. Using a pastry cutter, a fork, or your fingers to cut the butter into the flour mixture. The mixture should resemble coarse crumbs.
Using a large cookie scoop, fill the muffin cups ¾ full with batter. Sprinkle evenly with crumb topping.
Place the pan in the oven and bake for 8 minutes. At the end of 8 minutes, reduce the temperature to 350℉. Do not open the door.
Bake for an additional 10-12 minutes, or until a cake tester inserted comes out clean.
Remove from the oven and allow to cool. Enjoy while warm. Can be frozen in an airtight container. Microwave for one minute to thaw.