It was late on a Friday night, but I had an inkling to bake something with the leftover buttermilk from the whole grain pancakes I had made that morning. I found a scrumptious sounding recipe on Baking Blonde's website. With a few alterations to suit my taste, I came up with a fantastic muffin to share with friends the next morning. These were a hit with anyone!
Cinnamon Streusal Muffins Recipe
recipe adapted from Baking Blonde
Makes 9-12 muffins
for the muffins:
7 Tbsp butter, softened
2/3 cup sugar
1-1/2 cup flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup buttermilk*
1-1/2 tsp vanilla extract
for the streusal:
2 Tbsp flour
1/3 cup brown sugar
1/2 tsp cinnamon
1 Tbsp butter
*To make buttermilk, add 1 Tbsp lemon juice or vinegar to just under 1 cup of milk. Let set for 5 minutes. Stir before incorporating into recipe.
Preheat the oven to 350 degrees. Grease 12 standard muffin cups with nonstick cooking spray.
To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.
In another bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.
Spoon the batter into the prepared muffin cups, filling each three-fourths full. If there are any unused cups fill them one-third full with water to prevent the pan from warping.
To make the topping, in a small bowl, mix the flour, brown sugar and cinnamon. Cut in butter with a pastry blender or forks until mixture resembles cornmeal. Gently sprinkle topping evenly over batter in prepared muffin tin. The more streusal per muffin--the better! Gently press down topping slightly.
Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 15-20 minutes. Transfer the pan to a wire rack and let cool for 5-10 minutes. Unmold the muffins and let stand until cool enough to handle.