Cinnamon Streusel Muffins

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 3/4 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 3 1/2 cups Flour
  • 1 1/2 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla

• Dairy

  • 1 cup Butter, unsalted
  • 1/2 cup Milk

Found on amandascookin.com

Description

Ingredients

• For the topping:
• 1½ cups all-purpose flour
• ¾ cup packed brown sugar
• 1 teaspoon cinnamon
• ? teaspoon salt
• ½ cup cold unsalted butter
• For the muffins:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• ½ cup milk
• 2 teaspoons vanilla

Directions

• Preheat oven to 375°F. Line 12 muffin cups with liners or lightly spray with nonstick spray.
• In a medium bowl, combine topping ingredients: flour, brown sugar cinnamon and salt. Cut in the butter until completely incorporated. Keep in refrigerator until ready to use.
• In a medium mixing bowl, whisk together flour, baking powder and salt. Set aside.
• In a large mixing bowl, cream butter and sugar. Beat in eggs one at a time. Stir in milk and vanilla.
• While mixer is on low speed, add dry ingredients, stirring until just combined.
• Scoop batter into prepared muffin tin. Cups should be about ? full. Sprinkle generously with streusel topping, pressing down firmly on the tops to ensure that it sticks.
• Bake muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in pan, then remove to wire rack to cool completely.

Nutrition