Fluffy coffee cake muffins topped off with a mountain of buttery, crumbly streusel!These breakfast treats are simple to make and the mile high pile of streusel is absolutely addictive, good luck eating just one!
Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners. Set aside.
Combine your melted butter and canola oil in a large bowl. Stir well.
¼ cup melted butter, ¼ cup canola oil
Add sugar and stir to combine.
¾ cup sugar, ¼ cup brown sugar
Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined. Add buttermilk and stir.
1 large egg + 1 egg white, 1 ½ teaspoon vanilla extract, ½ cup buttermilk
In a separate, medium-sized bowl, whisk together flour, baking powder, corn starch, cinnamon and salt.
1 ¾ cup all-purpose flour, 2 teaspoons baking powder, 2 teaspoons corn starch, ½ teaspoon cinnamon, ½ teaspoon salt
Using a spatula, gently fold the dry ingredients into the wet, taking care not to over-mix the batter (which will make your muffins dense and tougher).
Evenly divide the batter into prepared muffin tin, filling each liner about ⅔ of the way full. Set aside and prepare your streusel topping.
Streusel
Prepare your streusel by whisking together flour, sugars and cinnamon.
1 ¼ cup all-purpose flour, ½ cup light brown sugar tightly packed, ⅓ cup sugar, ¾ teaspoon ground cinnamon
Pour the melted butter into the mixture and, using a fork, stir until crumbles form.
6 Tablespoons butter
Using your hands, evenly divide streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.
Bake on 375F for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.