Ingredients

• 2 1/2 c flour, divided
• 1/2 c light brown sugar, firmly packed
• 1 1/2 t ground cinnamon, divided
• 14 T unsalted butter, cut into pieces, softened and divided
• 1 T baking powder
• 1/2 t kosher salt
• 3/4 c sugar
• 2 large eggs, room temperature
• 3/4 c milk
• 1/2 t vanilla

Directions

1. eheat oven to 350.

2. Line a muffin pan with paper baking cups.

3. Combine 1/2 c flour, light brown sugar, and 1/2 t cinnamon in a small bowl.

4. Cut in 4 T butter with a pastry blender until streusel is crumbly; set aside.

5. Sift together remaining 2 c flour, remaining 1 t cinnamon, baking powder, and kosher salt in a medium bowl.

6. Mix sugar and remaining 10 T butter in a separate bowl at medium speed with an electric mixer until well combined.

7. Beat eggs, 1 at a time, into butter mixture until blended.

8. Add flour mixture alternately with milk, mixing until smooth.

9. Add vanilla, and mix well.

10. Divide batter evening among baking cups, filling each about three-quarters full.

11. Sprinkle evenly with reserved streusel topping.

12. Bake at 350 for 20-25 minutes or until springy and a toothpick inserted in center comes out clean.

13. Cool in pan 10 minutes on a wire rack. Dust with powdered sugar before serving, if desired.

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