Cinnamon Streusel Muffins

These muffins are moist and tasty, boasting vanilla and cinnamon.

Prep Time:15

Cook Time:20

Total Time:35

Servings: muffins

Preheat the oven to 375°F. Line a muffin tin with paper liners and set it aside.
Add the flour, brown sugar, and cinnamon to a mixing bowl and mix until well combined, then cut in the butter until the mixture resembles small crumbs. Place the crumb topping in the refrigerator.

In a large mixing bowl, cream together the butter and sugar until fluffy. Then add one egg at a time while mixing well after each addition, and then mix in the milk and vanilla.
Mix in the flour and baking powder until just combined, and then scoop the batter into the prepared muffin tin filling each liner evenly.
Remove the crumb topping from the refrigerator and sprinkle it on top of the batter. Use your hand to lightly press the crumbs onto the top of the batter so it holds in place better.
Bake for about 20 minutes until an inserted toothpick comes out clean from the center. Remove from oven and serve while still warm. Enjoy!

Feel free to switch the cinnamon for nutmeg or pumpkin pie spice for a different, but still very tasty result.
Rewarm by giving them 30 seconds in the microwave or 10 to 15 minutes at 350°F in the oven.
Store them for 3 to 4 days in an airtight container. Don't refrigerate them because this can dry them out faster.