Streusel Crumb Muffins

Streusel

• 1/2 cup All-purpose flour
• 1/3 cup Brown sugar, packed
• 1 tsp Ground cinnamon
• 4 tbsp Butter, cold, cubed

Dry

• 2 cups All-purpose flour
• 2/3 cup Granulated sugar
• 2 1/2 tsp Baking powder
• 1/2 tsp Salt

Wet

• 1 cup Milk
• 1/2 cup Neutral oil
• 1 Egg
• 1 1/2 tsp Vanilla extract

Prep

1. Heat the oven to 190°C (375°F) and line a 12-cup muffin tin.

Streusel

1. Whisk the streusel flour, brown sugar, and cinnamon together, then cut in the cold butter until it forms coarse, pea-sized clumps. Keep chilled until needed. (Tip: Keep this properly cold. A muffin's small top surface means warm streusel has almost no room to spread before it simply melts into a flat, greasy layer instead of staying crumbly.)

Dry

1. Whisk the flour, sugar, baking powder, and salt together.

Wet

1. Whisk the milk, oil, egg, and vanilla together.

Combine

1. Fold the wet into the dry just until the flour disappears.

Assemble

1. Divide the batter among the muffin cups and scatter the streusel evenly over each top, pressing very gently so it adheres. (Tip: A light press, not a push — pressing too firmly starts driving the streusel down into the batter rather than letting it sit as a distinct top layer.)

Bake

1. Bake until the streusel is golden and a skewer in the centre comes out clean.