• Muffins
  • 2 cups all-purpose flour (2 1/4 cups for high altitude)
  • 1 1/2 teaspoons baking powder (for high altitude, indent finger in powder to reduce slightly)
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar (1 cup minus 2 teaspoons for high altitude)
  • 2 large eggs (3 large eggs for high altitude)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup buttermilk or buttermilk substitute (1/2 cup + 1 TB for high altitude) (Consider doing 3/4c)
  • Streusel
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons cold butter
Preheat oven to 375deg F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.

Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.

Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.

Gently fold in flour mixture, alternating with milk. Stir until just combined. Scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full.

For the topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle about 1 TB of streusel topping on each muffin.

Bake the muffins until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes. (20 minutes for high altitude)

Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin to a serving plate or stand. (For high altitude, remove within the first two minutes to prevent extra baking and drying out.)