Preheat oven to 350F. Line 24 muffin cups with paper liners.
Prepare the streusel first. In a large bowl, cream together butter and
brown sugar until light. Beat in ground cinnamon, salt and vanilla.
Working at a low speed, blend on the flour slowly until it all has
been incorporated. Mixture should look sandy and coarse.
Prepare the cake batter. In a medium bowl, whisk together flour,
baking soda, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in
eggs one at a time, followed by vanilla extract. Working in two or
three additions, alternate mixing in some of the flour mixture and
some of the buttermilk, ending with an addition of the flour. Mix
only until everything is just combined and no streaks of dry
ingredients remain.
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Fill each of the muffin cups a bit less than half way up. Top each
with a small handful of streusel. Divide remaining batter evenly over
the muffin cups. Top each with a generous handful of streusel. If
you squeeze the streusel tightly in your hand before placing it on
the muffins, it will form nice clumps. Be sure to use all the streusel.
Bake for 17-20 minutes, or until a toothpick inserted into the
center comes out clean and the streusel is lightly browned.
Carefully remove from muffin tin and cool completely on a wire rack
before icing. Allow icing to set before storing.
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