Preheat the oven to 350°F. Line a 12-cup muffin pan with paper or foil liners. Coat the liners with cooking spray. Make the crumble: Mix ⅔ cup sugar, ⅓ cup flour and 1 tablespoon cinnamon in a small bowl with a whisk. Add ½ stick butter and mash with a spoon. Set the crumble aside. Put the remaining 1 stick butter in a microwave-safe bowl and melt in the microwave.

Mix the remaining 2 cups flour and ½ teaspoon cinnamon, the baking powder, salt and baking soda in a large bowl with a whisk. In a medium bowl, whisk the eggs, remaining ¾ cup sugar, the melted butter, sour cream and vanilla. Add the egg mixture to the flour mixture and stir with a rubber spatula. Stir ½ cup of the crumble mixture into the batter.

Spoon the batter evenly into the muffin cups, filling them about two-thirds of the way. Top with the remaining crumble. Bake until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes. Remove the pan from the oven with oven mitts. Let the muffins cool 5 minutes in the pan, then remove from the pan and let cool completely on a rack.