Streusel Muffins - total time 40 minutes

Cinnamon sugar!  I love it!  I was seriously in heaven at all of the bakeries in Switzerland... streusel everywhere!  Okay... I was pretty much in heaven at every European bakery we stopped in while on vacation, but streusel is something I can make at home (I still plan on making those Italian Nutella tarts someday).  

These muffins are somewhere between a muffin, a cupcake, and a doughnut.  They are a little too sweet (and maybe a little too much butter) to be considered an ordinary breakfast muffin.  This is definitely a treat.  Pair it with some fresh fruit for breakfast, add it to your brunch buffet lineup, or as a sweet snack to satisfy that annoying sweet tooth.  Since I love cinnamon, there is cinnamon throughout... even in the muffin!

You know, cinnamon has several health benefits including many antioxidants and having anti-inflammatory properties, so it can keep you healthy.  Too bad sugar and butter aren't health foods too!



Muffin
1.25 cup flour
.5 cup sugar
.5 cup butter
2 eggs
.25 cup cream
1 tbsp vanilla 
1 tsp baking soda
1 tsp cinnamon
sprinkle of salt

Streusel
.5 cup butter
.25 cup sugar
.25 cup brown sugar
1 tbsp cinnamon

1.  Preheat oven to 350 degrees.  Beat butter and sugar together in a mixer.  Add eggs, vanilla, and salt combining slowly.  Add cream and the mixture will get a little soupy.  Sprinkle in the baking soda and cinnamon, then add flour slowly while the mixer is on slow.
2.  In a bowl, let butter get a little melty (microwave for a few seconds or sit the bowl on the oven while mixing the batter together).  Combine with sugars and cinnamon until it forms chunks.
3.  Spoon batter into muffin tins and top with streusel topping.  Bake for 18 minutes and enjoy!

 

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