These classic muffins with a streusel topping are satisfying plain or packed with berry mix-ins (as long as they do not exceed 1 1/4 cups). Good additions include blueberries, raspberries, strawberries, or peaches.
- Yield: Makes 12
Source: Martha Stewart Living, June 2002
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for pan
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 vanilla bean, split and scraped
- 2/3 cup sugar
- 2/3 cup milk, room temperature
- 1 large egg, room temperature
- 1 1/4 cups fruit, such as blueberries, raspberries, strawberries, or peaches
Preheat oven to 400 degrees. Butter a standard muffin tin. Combine flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine.
In a medium bowl, combine butter, vanilla bean scrapings, sugar, milk, and egg; whisk to combine. Fold butter mixture and fruit into flour mixture; use no more than 10 strokes.
Spoon 1/4 cup batter into each prepared cup; press 2 tablespoons streusel on top of each. Bake until tops are golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature