Cinnamon Sugar Streusel Muffins

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Friends, bakers, muffin aficionados! Are you tired of sad, flat, grocery-store muffins that look like they've given up on life? Well, prepare to be amazed, because today we're tackling a recipe so ridiculously delicious, so bursting with cinnamon-sugar goodness, it'll make you question all your previous muffin choices. We're talking Cinnamon Sugar Streusel Muffins – the kind that make you want to do a little happy dance while they're baking. These are so good, they might just become your new breakfast, lunch, and dinner. Don't say I didn't warn you. Let's get our bake on!


Ingredients

Muffins

  • 3 ¾ cups all purpose flour, 450 grams
  • 1 ¾ cups granulated sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 large eggs
  • 1 ¼ cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract

Cinnamon Sugar Layer

  • 3 tbsp unsalted butter, melted
  • ⅓ cup brown sugar
  • 1 ½ tsp cinnamon

Crumb Topping

  • ¾ cup all purpose flour, 90 grams
  • ⅓ cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ stick unsalted butter, melted, ¼ cup

Glaze (optional)

  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • 1 tsp milk

Instructions

  1. Cinnamon Sugar Layer: Melt the butter. Because everything's better with melted butter. Stir in the brown sugar and cinnamon until it looks like something you'd spread on toast (or eat with a spoon...no judgment). Set it aside to thicken. Kind of like letting your dreams thicken.

  2. Muffin Batter: In a mixing bowl, combine the dry ingredients. Flour, sugar, the whole gang. Imagine them having a tiny flour party in there.

  3. Wet Ingredients: In a larger bowl (because we're not animals), combine the eggs, buttermilk, oil, and vanilla. Stir it like you're conducting an orchestra of deliciousness.

  4. Combine: Gradually mix the wet and dry ingredients. Don't overmix! We're not making cement here. The batter will be thick, like a good hug.

  5. Rest: Cover the bowl and let the batter rest for 15 minutes. This is its spa day. While it's relaxing, preheat your oven to 425ºF. Because patience is a virtue, especially when muffins are involved.

  6. Crumb Topping: Combine the crumb topping ingredients. This is where the elbow grease comes in. Mix it until it looks wet and sandy, like a day at the beach...but edible.

  7. Muffin Pan Prep: For bakery-style muffins (aka the kind that make you say "ooh la la"), use only 6 muffin liners in a 12-count pan. It's like giving your muffins some personal space.

  8. Fill 'er Up: Fill the liners with batter, add the cinnamon sugar layer (the secret handshake!), and then more batter. We're going for maximum muffin volume here.

  9. Crumb Time: Sprinkle the crumb topping over each muffin. Don't be shy! You can even add sanding sugar if you're feeling fancy.

  10. Bake: Bake at 425ºF for 7 minutes, then reduce the heat to 350ºF and bake for another 16-20 minutes. Or until a toothpick comes out clean. (Unless you dipped it in the cinnamon sugar layer...then all bets are off.)

  11. Cool: Let the muffins cool in the pan for 15 minutes. This is the hardest part.

  12. Glaze (optional): Combine the glaze ingredients and drizzle it over the muffins. Because why not?

Enjoy your delicious, slightly-humorous muffins! And remember, baking is supposed to be fun. So if you mess up, just laugh it off and try again. (Or just eat the mistakes. Nobody's judging.)



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