I'm amazed at how superior your vanilla is!
- Des, The Grommet

SHOPPERS, PLEASE NOTE:

We will be closed Thursday, December 19th to Monday, January 6th. Orders placed during this time will be shipped upon our return.

We wish you and yours a wonderful holiday season!

I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Cinnamon Streusel Muffins

Courtesy of Pat Sinclair

Warm cinnamon aromas drifting from the kitchen will call everyone for breakfast. Prepare the topping like a biscuit dough on these muffins. Cut the cold butter into the flour and sugar. Leave some pea-sized pieces. Lightly grease the muffin cups. I never use paper baking liners for muffins because the muffins tend to stick to the paper and do not come out cleanly. Without liners muffins have a tender golden crust. Serve these fragrant muffins hot from the oven. They are fabulous served warm with apple butter.

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Cinnamon Streusel Muffins

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Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 11/2 teaspoons Rain’s Choice pure Vanilla Extract
  • 1 egg, beaten

Streusel topping

  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons cold butter

Instructions

  1. Heat oven to 400 degrees F. Place oven rack in center of oven. Lightly grease bottom and slightly up the sides of 12 muffin cups.
  2. Combine flour, sugar, baking powder, cinnamon and salt in medium bowl. Stir several times until the cinnamon is well mixed in. Make a well in the center.
  3. Beat milk, melted butter, vanilla and egg with a wire whisk in a medium bowl. Mixture doesn’t have to be completely smooth. Pour milk mixture into flour mixture and stir just until flour is moistened. Do not over mix. Batter can still be slightly lumpy. Divide batter into prepared muffin cups filling about 2/3 full.
  4. Combine flour, sugar and cinnamon for streusel in a small bowl. Add cold butter and cut in with a pastry blender until mixture is crumbly. Sprinkle about 1 tablespoon streusel over each muffin.
  5. Bake 18 to 20 minutes or until golden brown. Toothpick inserted in center of a muffin will come out dry.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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