Struesel Topped Cinnamon Buttermilk Muffins

SweetArt Supplies

 

As most of you know I really enjoy making muffins -- and even more so in these beautiful parchment paper Tulip Cups.

Muffins are so easy to make and quick to bake - everyone enjoys waking up to a fresh homemade muffin in our home!  Cinnamon is kind of a favourite here and the only thing is and I am so excited to finally have found them .. is Cinnamon Flakes!!  The kind you find in the baked goods at Cobs or other places!  Cinnamon Scones will be the first thing I make when they come in tomorrow!  I have been looking for ages for a supplier and finally found one --- yes I am giddy over it.

So for now we have these wonderful muffins;

 

Struesel Topped Cinnamon Buttermilk Muffins.

 

7 Tbs. unsalted butter, at room temperature

2/3 cup sugar

1 egg

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. freshly grated nutmeg

1 teaspoon ground Cinnamon

1/2 cup buttermilk

1 1/2 tsp. vanilla extract

Struesel Topping
2 TBS flour

1/3 cup brown sugar

1/2 tsp ground cinnamon

1 TBS butter, softened

Preheat an oven to 350°F.

 

Grease 9 standard muffin cups/cupcake liners or with our Tulip Cups with nonstick cooking spray; remember to fill the unused cups one-third full with water to prevent your pan from warping.

 

For the muffins, in the bowl of an electric mixer using 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 nutmeg and cinnamon.

Add to the flour mix to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until moistened and the batter will be slightly lumpy - not all smooth like a cake batter.  If you over beat it you will have a dry and tough muffin!

Spoon the batter into the prepared muffin cups, filling each three-fourths full.

 

For the topping, in a small bowl, mix the flour, brown sugar and cinnamon. Cut in butter with a fork or your fingers until the mixture is well blended.

Sprinkle topping evenly over batter and gently press down into the muffin mix.

 

Bake 20 to 25 minutes until the muffins are golden, dry and springy to the touch ( toothpick inserted into the center of a muffin comes out clean)

 

Transfer the pan to a wire rack and let cool for 5 minutes -  let stand until cool enough to handle.  If using the tulip cups or some of our greaseproof cupcake liners you don't need to take them out of the papers.

 

I hope you enjoy these!

Gwen