Ingredients:

  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/4 cup Granulated Sugar (for streusel)
  • 1 tsp Ground Cinnamon (for streusel)
  • 3 Tbsp Unsalted Butter, cubed and very cold (for streusel)
  • 2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 1 cup Buttermilk, full fat
  • 1/4 cup Vegetable Oil (neutral)
  • 1/4 cup Unsalted Butter, melted and cooled
  • 1 tsp Vanilla Extract

Instructions:

  1. Preheat oven to 425°F (220°C). Line the muffin tin with paper cases or grease thoroughly.
  2. Make the Streusel: In a small bowl, combine 1/2 cup flour, 1/4 cup sugar, and 1 tsp cinnamon. Cut in the very cold, cubed butter using your fingertips or a fork until the mixture resembles coarse, pea-sized crumbs. Set aside in the fridge.
  3. Combine Dry Ingredients: In the largest mixing bowl, whisk together 2 cups flour, 3/4 cup sugar, baking powder, baking soda, 1 tsp cinnamon, and salt until well combined.
  4. Combine Wet Ingredients: In a separate medium bowl, lightly whisk the eggs. Add the buttermilk, oil, melted butter, and vanilla extract. Whisk briefly until just combined.
  5. Mix Batter (Crucial Step): Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Stop mixing when there are still a few streaks of flour visible (the batter should look lumpy and thick).
  6. Fill Tins: Using an ice cream scoop, divide the batter evenly among the 12 prepared muffin cups, filling them about 3/4 full or slightly more.
  7. Top the Muffins: Retrieve the streusel from the fridge and crumble a generous spoonful over the top of each muffin. Press lightly so it adheres slightly.
  8. Bake (The High-Heat Trick): Place the tin in the preheated oven. Bake at 425°F (220°C) for exactly 5 minutes.
  9. Reduce Heat and Finish: Without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for another 15–17 minutes, or until the muffins are golden brown and a skewer inserted comes out clean.
  10. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.