Behold: The Cinnamon Streusel Muffin

So my little sister, Sarah and I had the house to ourselves tonight. We had nothing planned, it was Friday, so what do we do? Make something delicious of course ;) I found this recipe in this book and HAD to try it as soon as I could. We most definitely were NOT disappointed. I actually think I did a little dance when I had my first taste ;)

Streusel topping:

asdf 1/4 c all-purpose flour

1/4 c firmly packed brown sugar

1 tsp cinnamon

3 TBS really cold butter

Muffin recipe:

2 c all-purpose flour

1/2 c sugar

1/4 c firmly packed brown sugar

1 TBS baking powder

1 tsp cinnamon

1/2 tsp salt

3/4 c milk

1/2 c melted butter

1 tsp vanilla

1 beaten egg

Heat oven to 400 degrees with oven rack in middle. Lightly spray12 cups in a standard muffin pan with nonstick cooking spray. (I just used the paper muffin cups) 

Stresual Topping:

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

Muffins:

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

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

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

Bake 18-20 min or until golden brown and a toothpick inserted in the center of a couple of muffins comes out dry. Cool slightly and remove from the pan.

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.