But it’s hard to beat a freshly baked homemade muffin. Plus, they’re quick, easy, can be made in advance (at least a little bit) and this Cinnamon Streusel Muffin recipe keeps the mess to a minimum.
To make the muffins, you’ll need all-purpose flour, baking powder, table salt, brown sugar, cinnamon, chopped pecans, vanilla and almond extracts, an egg, buttermilk (or plain kefir), and cooking oil (I used to use canola in cases like this, but I use peanut oil these days.)
Preheat oven to 400 degrees. Line 12 muffin wells with liners. Set aside. Lightly spoon the flour into measuring cups and level with 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, combine 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 about 1/2 full. Set aside. To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives 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. Makes 12 muffins. Takes about 30 minutes, start to finish–can’t beat that!
INGREDIENTS: 1 3/4 cups all-purpose flour 2 3/4 teaspoons baking powder 3/4 teaspoon table salt 1/2 cup brown sugar 1 teaspoon cinnamon 1/2 cup chopped pecans or walnuts 1 teaspoon vanilla 1 teaspoon almond extract 1 large egg 3/4 cup buttermilk 1/3 cup cooking oil Streusel Topping 1/4 cup sugar 2 1/2 tablespoons flour 1/2 teaspoon cinnamon 1 1/2 tablespoons butter, softened to room temperature Instructions: Preheat oven to 400 degrees. Line 12 muffin wells with liners. Set aside. Lightly spoon the flour into measuring cups and level with 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 about 1/2 full. Set aside. To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives 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. Makes 12 muffins.
