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Cinnamon Crumb Muffins

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  • Yield: 10 muffins

Ingredients

  • 7 Tbs unsalted butter, at room temperature
  • 2/3 C sugar
  • 1 egg
  • 1 1/2 C flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 C buttermilk
  • 1 1/2 tsp vanilla

Streusel

  • 2 Tbs flour
  • 1/3 C brown sugar
  • 1/2 tsp cinnamon
  • 1 Tb butter

Instructions

  1. Preheat oven to 350 degrees. Line 10 muffins cups with paper liners.
  2. In the bowl of your electric mixer with the flat beater, beat together butter and sugar until light and fluffy. Add egg and beat well until pale and smooth.
  3. In another bowl, stir together flour, baking soda, salt and nutmeg. Add to the butter mixture in two additions, alternating with the buttermilk and vanilla. Stir just until evenly moist. The batter will be slightly lumpy. Evenly divide batter among muffin tins.
  4. Make struesel by mixing together the flour, sugar and cinnamon. Cut in the butter until mixture resembles cornmeal. Sprinkle over the muffins and bake until muffins are springy to the touch, about 20 minutes.

Notes

Recipe from Williams Sonoma

  • Author: Carole Jones

Nutrition

  • Serving Size: 1 muffin
  • Calories: 243
  • Sugar: 21g
  • Sodium: 256mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 43mg