One day, we didn’t have any bread for lunch, so I looked for a muffin recipe to make. I was in the mood for cinnamon streusel and I found this recipe while googling.
A lovely thing about these muffins is that they have cinnamon IN them as well as on top of them. And they have a soft, cakey texture which, in my opinion, is a mark of a good muffin.
I’ve made these twice so far, and they were all gone in a few hours. 
First, you’ll need to make the streusel. Put all the streusel stuff into a bowl.
Then use a pastry blender to cut in the butter until the streusel looks like crumbs.
On to the muffins!
Put all the dry ingredients into a large bowl.
Mix ’em all together and then make a well in the center.
Next, combine the milk, melted butter, vanilla, and egg in a medium bowl.
Then pour the wet ingredients into the dry ingredients.
Mix gently, just until combined.
Grease a 12 cup muffin tin and spoon the batter into the cups. They should be about 2/3 full.
Top with the streusel.
And then bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan on a wire rack for a few minutes, just so that they’ll cool down a bit and be easier to remove from the tin.
Once they’re cooled a bit, remove the muffins from the pan and let them cool on a wire rack.
Or just eat them right away. 
Cinnamon Streusel Muffins
For the Streusel Topping:
¼ cup (30 g) all purpose flour
¼ cup (57 g) firmly packed brown sugar
1 teaspoon (5 mL) cinnamon
3 tablespoons (43 g) cold butter
For the Muffins:
2 cups (242 g) all purpose flour
½ cup (100 g) sugar
¼ cup (57 g) firmly packed brown sugar
1 tablespoon (15 mL) baking powder
1 teaspoon (5 mL) cinnamon
½ teaspoon (2.5 mL) salt
¾ cup (177 mL) milk
½ cup (114 g) butter, melted
1 teaspoon (5 mL) vanilla
1 egg, beaten
Preheat oven to 375°.
Mix all streusel ingredients in a small bowl with a pastry blender until crumbs form.
In a large bowl, mix all muffin dry ingredients together and form a well in the middle. Combine all wet ingredients in a medium sized bowl. Pour wet ingredients into dry ingredients and mix until just combined.
Grease a muffin tin and scoop batter in, filling the cups about 2/3 of the way full. Top with streusel.
Bake for 15-18 minutes, or until light brown. Cool on a cooling rack for 5 minutes.
Yield:12