Wednesday, October 28, 2015

Cinnamon Streusel Muffins

What is fall without Cinnamon Streusel muffins?  Well it's a sad sad place and I don't want to be there. So to keep your fall happy and cheerful try these Cinnamon Streusel muffins.

Cinnamon and fall go hand in hand.  It never fails this time of year I start baking apple, pumpkin and cinnamon flavored everything so much that my kids are sick of it by December. Thankfully that's when I start baking with eggnog, gingerbread and cranberries. We still have plenty of fall left so I recently whipped up these easy cinnamon muffins. I love the simplicity of cinnamon muffins and the crunchy streusel top goes so well with a steaming cup of coffee.  

Cinnamon Streusel Muffins

makes 14-16

1 1/2 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup milk
1 egg
1 tsp vanilla
1/2 cup butter melted

1/2 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
2 Tbs butter softened

-Preheat oven to 350 degrees.  Grease the muffin tins or use muffin liners.

-In a medium bowl stir or whisk together the flour, baking powder, salt and cinnamon. In a small bowl combine the sugar and egg.  Then mix in the melted butter, milk and vanilla. Add the wet ingredients to the dry ingredients bowl and gently stir until they are combined.  

-For the topping stir the flour, brown sugar and cinnamon in a small bowl and then mix in the butter with a fork until the mixture is crumbly. 

-Fill the muffin tins 3/4  full with batter and then generously sprinkle some of the struesel topping on top of each muffin. Bake for 17 minutes or until the top springs back when touched. 

Happy Fall!

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