Cinnamon Streusel Muffins

I made these for breakfast on Father's day.  They freeze well so you can just pull one out each morning to defrost.

For the topping:

Mix 1/3 cup of sugar, 1/3 cup of packed light brown sugar, 1 tsp. cinnamon, 1/4 tsp. salt, 1-1/2 cup of flour and stir in 1/2 cup melted butter until the mixture is crumbly.  Set aside.

For the muffins:

Mix 1-1/2 cup flour, 2 tsp. baking powder, 1-1/2 tsp cinnamon, 1/4 tsp. baking soda, 1/4 tsp. salt, 3/4 cup milk, 1-1/2 tsp vanilla ext., 1/3 cup oil and 2 eggs.  Beat until combined but do not over beat.

Pour the batter into lined cupcake pans.  This recipe makes a dozen.

Spoon the streusel topping over each muffin.  Use all of the topping.  Bake at 375 degrees for about 25 minutes or until a toothpick stuck in the center comes out clean.  Let them cool in the pan a bit.

Then transfer them to a rack to cool and drizzle with a confectioners sugar glaze.