Ingredients:

  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (57g) cold unsalted butter, cut into cubes
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 3/4 cup (180ml) buttermilk (or milk with 1 tsp lemon juice)
  • 1 teaspoon vanilla extract

Instructions:

  1. Combine flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter using a fork or pastry blender until the mixture resembles coarse crumbs. Set aside.
  2. Preheat oven to 375°F (190°C). Grease or line a mini muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk together egg, sugar, oil, buttermilk, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  3. Fill each mini muffin cup about 3/4 full with batter. Sprinkle generously with the prepared streusel topping.
  4. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Tops should be golden brown.
  5. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.