Cinnamon Streusel Muffins

1¾ cups all-purpose flour

2¾ tsp. baking powder

¾ tsp. table salt

½ cup brown sugar

1 tsp. cinnamon

½ cup chopped pecans or walnuts

1 tsp. vanilla

1 tsp. almond extract

1 large egg

¾ cup buttermilk

1/3 cup cooking oil

Streusel Topping

¼ cup sugar

2½ Tbsp. flour

½ tsp. cinnamon

1½ Tbsp. butter, softened to room temperature

Preheat oven to 400°. Line 12 muffin wells with liners. Set aside.

Lightly spoon the flour into measuring cups and level with a knife and combine it in a large bowl with the baking powder, salt, sugar, cinnamon, and nuts. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, vanilla, almond extract, and oil. Add to the dry ingredients, stirring just until moistened.

Spoon the batter into lined muffin tins, filling all 12. Set aside.

To make the streusel topping, combine sugar, flour, and cinnamon. Cut in the butter with a pastry cutter until the mixture is crumbly. Sprinkle over the batter and bake for 16-18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean.

Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. 


This recipe can be found here.