Cinnamon Streusel Muffins

Ok, so I'll tell you a little secret. But please don't tell the Hawthorne Public Library. I am holding one of their books hostage. Sort of.  Let me explain.... every time I take my kids to the library, I check out the cooking/baking section to see what treasures I can find. Usually the books aren't that exciting. But I am always looking for that one book that is a real find. Anyways, back in June I found this book from Martha Stewart, aptly called "Martha Stewart's Cupcakes." I didnt really think it would be that big of a hit, but it had nice big pictures, and that is my one and only requirement when looking for a cookbook. Anyhow, I took it home and started flipping through the pictures.  I was amazed at how original the cupcakes were, and how many new recipes were inside. So far, each recipe that I have tried from the book was a huge hit.. So after renewing the book 3 times, I present to you....Cinnamon Streusel Cupcakes.  I decided to call them muffins since they are not as sweet as your average cupcake, but whether you call them muffins or cupcakes, these are a Streusel  Lover dream come true! 

Cinnamon Streusel Muffins


2 1/2 cups flour
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon coarse salt
1 1/4 sticks margarine
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups sour cream
Streusel Topping ( Recipe to follow)


Preheat oven to 350. Whisk together flour, baking soda, baking powder and salt. With an electric mixer, on medium-high speed, cream margarine and sugar, until it is pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of the bowl as needed. Stir in vanilla by hand. Add flour mixture and sour cream- stir until just combined. Do not overmix!
Drop a teaspoon of batter into 24 lined muffin cups. Sprink half of the streusel topping over this. Divide the remaining batter evenly among the cups. Sprinkle with remaining topping, pressing gently into the batter. Bake for about 18-20 minutes. 


Streusel Topping
2 1/4 cups flour
3/4 cups packed brown sugar
2 1/4 teaspoon cinnamon
3/4 teaspoon coarse salt
1 1/4 sticks margarine
 Whisk everything together until it is combined but still crumbly. 


Glaze
1 1/2 cups confectioners sugar
3 tablespoons milk
 Whisk together until smooth. Pour into a small ziploc bag and snip off a small corner. Drizzle over cooled muffins.