For breakfast, for tea time, for a snack. These muffins so soft become charming with the cinnamon streusel.
1 tbsp cinnamon
100g cold butter, cut into small cubes
100g butter in room temperature
1 tsp vanilla extract
2 tsp baking powder
Mix cinnamon, sugar and flour in a bowl. Rub with your fingertips in the butter until resembles bread crumbs.
Preheat the oven to 350˚F.
Beat together the butter and sugar until is creamy and fluffy. Add eggs one at a time, beating well after each addition. Gently fold in vanilla extract, flour and baking powder.
Divide the batter into muffin cups and sprinkle the crumb topping. Bake for 30 minutes. Let cool on a rack.
Serve: 15 small muffins.