- 12
Ingredients
- For the Muffins:
- 3 cups all-purpose flour (don't pack it into the measuring cup)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup buttermilk
- 1/2 cup vegetable or coconut oil
- 1 teaspoon vanilla extract
- For the Crumble Topping:
- 2/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 1/3 cup all purpose flour
- 1/2 cup butter, softened to room temp
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (add more by the teaspoon if needed to achieve desired consistency)
- Optional: chopped pecans for topping.
Preparation
Step 1
Preheat oven to 425ºF. Grease two standard muffin tins.
Mix together the flour, baking powder, salt, and cinnamon. Set aside.
Whisk together the wet ingredients and the sugars: eggs, granulated sugar, brown sugar, buttermilk, oil, and vanilla.
Gently fold the wet mixture into the dry until a lumpy batter forms, careful not to overmix. Scoop about 1/4 cup of batter into each of the muffin tin cups.
Make the crumble: use a fork to whisk together the brown sugar, cinnamon, and flour. Smush in the softened butter until fully incorporated and crumbs form. Use your hands to "smush" together the smaller crumbs to make larger crumbs.
Spoon 2 tablespoons of the crumble over each cup of muffin batter.
Bake for 5 minutes at 425ºF. Then reduce heat to 350ºF, and continue to bake for 15 minutes.
Whisk together the powdered sugar and milk to for the glaze and drizzle over each muffin. If desired, sprinkle with chopped pecans.