"If you love coffee cake, you’ll love these cinnamon streusel cake–inspired muffins that combine the warmth of cinnamon and vanilla with the irresistible crunch of a sweet streusel topping. They are best enjoyed warm and can be reheated in a toaster oven or microwave for a great on-the-go breakfast that pairs perfectly with coffee or tea."
½ cup all-purpose flour
¼ cup packed light brown sugar
½ tsp Royal Cinnamon
1 pinch fine kosher salt
¼ cup cold unsalted butter cut into small pieces
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp fine kosher salt
1 Tbsp Royal Cinnamon
½ cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
½ cup milk
1 tsp Nyanza Vanilla Powder or Nyanza Vanilla Extract
For the topping:
For the muffins:
Preheat oven to 425°F. Line 12 muffin cups with muffin liners.
Make the topping:
In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut butter into small pieces and combine with dry ingredients until completely incorporated. Mixture should be crumbly and hold together when squeezed between your fingers. Keep in the refrigerator until ready to use.
Make the muffins:
In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon, vanilla. Set aside.
In a large mixing bowl, cream butter and sugar. Beat in eggs one at a time. Add milk. Add dry ingredients until combined.
Scoop batter into prepared muffin tin. Sprinkle generously with streusel topping, pressing down gently into the tops to ensure that it sticks. Each cup should be full once the streusel is added.
Bake muffins at 425°F for 5 minutes, then reduce the temperature to 350°F and bake another for 12–15 minutes. A toothpick inserted in the center should come out clean.
Cool for 5 minutes, then remove muffins to a wire rack to cool completely.