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Streusel-Topped Muffin Recipe

American · Bakery · 35 min total

A classic muffin with a buttery, crumbly streusel topping. This recipe yields tender, moist muffins with a perfect balance of sweetness and texture.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour (for streusel)
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cubed

Instructions

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
2. Make streusel: In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or fingers until mixture resembles coarse crumbs. Set aside.
3. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt.
4. In a separate bowl, beat egg. Add milk, oil, and vanilla; whisk until combined.
5. Pour wet ingredients into dry ingredients and stir just until moistened (batter will be lumpy). Do not overmix.
6. Divide batter evenly among muffin cups, filling each about 2/3 full.
7. Sprinkle streusel topping evenly over each muffin, pressing lightly.
8. Bake for 18-20 minutes or until a toothpick inserted into center comes out clean.
9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• For extra flavor, add 1/2 cup blueberries or chocolate chips to the batter.
• Store muffins in an airtight container at room temperature for up to 3 days.
• Muffins can be frozen for up to 3 months; thaw at room temperature.

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