Cinnamon Streusel Muffins
Streusel Topping
| ⅓ | cup all-purpose flour |
| ⅓ | cup packed brown sugar |
| ½ | teaspoon cinnamon |
| ¼ | teaspoon salt |
| ¼ | cup butter, room temperature |
Preheat oven to 350° F. Grease and flour 12 regular-size muffin cups or line with cupcake wrappers.
Stir together flour, brown sugar, cinnamon, and salt. Cut in the butter until pea-sized crumbles form. Set aside.
Ingredients:
| ¼ | cup butter, room temperature |
| 1 | cup granulated sugar |
| ⅓ | cup vegetable oil |
| 2 | large eggs |
| 2 | teaspoons vanilla |
| 1¾ | cups all-purpose flour |
| 1½ | teaspoons baking powder |
| ¼ | teaspoon baking soda |
| ½ | teaspoon salt |
| 1 | tablespoon ground cinnamon |
| ¾ | cup buttermilk |
Cream together butter and sugar about 3 minutes until lightened in color. Add oil, incorporate eggs one at a time, then mix in vanilla.
In a separate bowl, sift together the dry ingredients. Fold the dry ingredients into the butter mixture by hand, alternating with additions of buttermilk. Stir until just combined: don’t overmix.
Scoop batter into prepared muffin cups. Distribute streusel topping over top. Bake the muffins just until a toothpick inserted in the middle comes out clean, about 20 minutes. Allow to cool slightly, then remove muffins to finish cooling.