Cinnamon Streusel Muffins

Photo by Heidi

These little coffee cakes taste delicious with or without the optional cinnamon chips. Enjoy!!!

Preheat oven to 375〫. Grease 12 muffin tins, or line with paper muffin liners (I prefer the paper).

Streusel Topping:

2 tablespoons flour 1/2 teaspoon cinnamon 2 tablespoons brown sugar 1 tablespoon butter In a small bowl, combine flour, cinnamon and brown sugar and mix until well-combined. Cut in butter and mix until mixture resembles course crumbs. Set aside.

Muffins:

1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
Optional - 1/4 cup cinnamon chips (cinnamon-flavored baking chips that look like chocolate chips)

1/2 cup oil
1/4 cup packed brown sugar
1 egg
1/2 cup milk

Sift together dry ingredients in a medium bowl until well combined. Make a well in the center, then set aside. In another medium bowl, combine oil and brown sugar and beat well. Add egg and mix well, then gradually beat in milk. Pour oil mixture into the flour mixture and stir until just moistened. Fill prepared muffin tins about 2/3 full (I use a large scoop). Sprinkle streusel topping over batter, then bake at 375〫 for 12-16 minutes or until a toothpick or cake tester inserted near the center of a muffin comes out clean. Cool in muffin pan for 10 minutes, then remove muffins from pan and cool completely. Can be stored at room temperature, loosely covered, for 2-3 days. Makes 12 muffins.