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Cinnamon Streusel Muffins

by Pat Sinclair

Serve these muffins warm from the oven with butter. I prefer Vietnamese cinnamon for its rich spicy flavor.

Makes 12 muffins

Streusel Topping
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1  teaspoon cinnamon
3 tablespoons cold butter

2  cups all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
1  tablespoon baking powder
1  teaspoon cinnamon
1/2 teaspoon salt
3/4 cup milk
1/2  cup butter, melted
1  teaspoon vanilla
1  egg, beaten

Heat the oven to 400°F with the oven rack in middle. Lightly spray 12 cups in a standard muffin pan with nonstick cooking spray or grease with shortening.

Streusel Topping
Combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces.

Combine the flour, sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in the center of the flour by pushing ingredients out toward sides of bowl.

Combine the milk, melted butter, vanilla, and egg in a medium bowl. Pour the milk mixture into the flour mixture, and stir only until the flour is moistened, even though the batter is not smooth. Scrape down the sides of bowl.

Divide the batter into prepared muffin cups, filling them about 2/3 full. Sprinkle about 1 tablespoon of streusel over each muffin.

Bake 18 to 20 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out dry. Cool slightly. Run a small metal spatula around edge of each muffin to loosen it, and lift gently from the pan. Serve muffins warm with butter or jam.

Baking Basics and Beyond by Pat Sinclair              
©Surrey Books, 2006

Contact Pat at www.PatCooksandBakes.blogspot.com

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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