Cinnamon Streusel Muffins

My son asked me this morning, “Hey, what’s that crumbly cinnamon stuff you put on top of muffins? Make that, like, all the time.” Streusel! Yes! We are a family obsessed with streusel. When I was a little girl, I asked my mom if she could make a whole pan of just streusel, skipping the coffee cake part. (She said no.) When my sister was in the early days of a modeling career, her then-boyfriend baked a streusel coffee cake for her and was shocked to discover she’d eaten the entire thing while he was away at work. Two sticks of butter plus a cup of sour cream, strutting down the runway – nice!

If your family also swoons over cinnamon-brown sugar-butteriness, baking the coffee cake as individual muffins is one way to encourage sharing. We’re big fans of the little Buddha coffee cakes at Lucia’s, which gild the lily with a drizzle of icing, so I do the same. You could skip that step, though, and enjoy the muffins as is, preferably warm, with a cup of coffee, on a tray with a little bouquet of flowers, served to you in bed by a seriously cute kid (or two, or more).

Happy Mother’s Day!

Cinnamon Streusel Muffins

Adapted from The Gourmet Cookbook
Makes 12 muffins

Note: Using full-fat Greek yogurt instead of sour cream yields a lighter crumb, but the two can be used interchangeably.

Muffins
1 3/4 c. all-purpose flour
2/3 c. packed light brown sugar
1/2 c. granulated sugar
1/4 tsp. salt
1 stick + 3 Tbsp. cold butter (1/3 lb.), cut into 1/2-inch dice
1 tsp. cinnamon
4 oz. pecans, toasted & chopped (optional)
2/3 c. full-fat Greek yogurt
1 large egg
1 tsp. vanilla extract
1 tsp. baking soda

Icing
1/2 c. confectioners sugar
4-5 Tbsp. whipping cream

Generously butter a 12-cup muffin pan, including the top of the pan.

In the bowl of a food processer, pulse together the flour, sugars, salt, and butter to a coarse meal. Transfer 1/2 c. of the mixture to small bowl and stir in cinnamon and pecans (if using). Set aside.

In a large bowl, whisk together the yogurt, egg, vanilla, and baking soda. Add the remaining flour mixture and stir until just combined. (Batter will be quite thick; do not overmix.)

Divide batter among 12 muffin cups. Sprinkle with streusel topping & press lightly into the batter.

Bake for 20-25 minutes, until muffins are lightly browned and a toothpick inserted in the center comes out clean. Cool for 30 minutes.

In a small bowl, stir together confectioners sugar and whipping cream, adding enough cream so glaze is thick but can pour off a spoon. Drizzle icing over warm (not hot) muffins and serve. Store leftover muffins in an airtight container.