Cinnamon Crumb Muffins
- ½ Cup (70g) all purpose flour
- ½ Cup (88g) light brown sugar, packed
- 1 Tsp ground cinnamon
- 5 Tbsp (70g) cold unsalted butter, cut into bits
- 2 Cups (280g) all purpose flour
- ½ Cup (100g) caster sugar
- 1 Tbsp baking powder
- 2 Tsp ground cinnamon
- ¼ Tsp salt
- ¼ Cup (44g) light brown sugar, packed
- ½ Cup (113g/1 stick) unsalted butter, melted and cooled
- 2 large eggs
- ¾ Cup (180ml) whole milk
- ¼ Tsp pure vanilla extract
Preheat the oven to 190°C/375°F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper Cups. Place the muffin pan on a baking sheet.
Start by making the streusel: Mix the flour, brown sugar and cinnamon in a small bowl. Add the butter and use your fingertips to rub it into the flour mixture until it resembles coarse breadcrumbs. Set aside in the refrigerator for the moment.
Now, the muffins: in a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring Cup or another bowl, whisk the melted butter, eggs, milk, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with a fork, gently but quickly stir to blend. Don't worry about being thorough--the batter will be lumpy, and that is just the way it should be.
Divide the batter evenly among the muffin Cups. Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter.
Bake for about 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Makes 12 – I halved the recipe above, used 1/3 Cup (80ml) capacity muffin pans and got 7 muffins