Coffee Cake Muffins

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.5 cup firmly brown sugar light packed
• 2 large eggs at room temperature
• 2.5 cups flour all-purpose divided
• 0.8 cup granulated sugar 
• 1.5 teaspoons ground cinnamon divided
• 0.5 teaspoon kosher salt 
• 0.8 cup milk 
• 14 tablespoons butter unsalted divided softened cut into pieces, and
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• hand mixer
• muffin tray

Directions

1. Preheat oven to 35
2. Line a muffin pan with paper baking cups.
3. Combine 1/2 cup flour, light brown sugar, and 1/2 teaspoon cinnamon in a small bowl.
4. Cut in 4 tablespoons butter with a pastry blender until streusel is crumbly; set aside.
5. Sift together remaining 2 cups flour, remaining 1 teaspoon cinnamon, baking powder, and kosher salt in a medium bowl.
6. Mix sugar and remaining 10 tablespoons butter in a separate bowl at medium speed with an electric mixer until well combined. Beat eggs, 1 at a time, into butter mixture until blended.
7. Add flour mixture alternately with milk, mixing until smooth.
8. Add vanilla, and mix well.
9. Divide batter evenly among baking cups, filling each about three-quarters full.
10. Sprinkle evenly with reserved streusel topping.
11. Bake at 350 for 20 to 25 minutes or until springy and a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Dust with powdered sugar before serving, if desired.
12. Remove eggs from refrigerator, and place in a bowl for 30 minutes.