1/2 c one stick cold butter, cut into tbsp pieces .
1 c sugar .
2 c flour .
1 c flour .
2/3 c brown sugar, firmly packed .
1 tsp cinnamon .
4 eggs .
2 tsps baking powder .
Streusel Topping .
1 tsp vanilla extract .
1 c butter, two sticks, room temperature
Directions
Step #1 Preheat oven to 325F degrees.
Step #2 You will need two muffin pans that hold 12 muffins each.
Step #3 If they aren't nonstick, lightly spray with cooking spray.
Step #4 In a large mixing bowl, beat together the butter & sugar.
Step #5 Add the vanilla & eggs one at a time, beating well after each addition.
Step #6 Combine the flour & baking powder together in a bowl & add to the butter, sugar, & egg mixture.
Step #7 Mix on lowish speed until well mixed-the batter will be very thick.
Step #8 Divide the batter evenly among the 24 c.
Step #9 This will fill them about half way.
Step #10 For the topping, brown sugar, mix together the flour, & cinnamon in a bowl.
Step #11 Add the hard butter & cut it in to the dry ingredients until it resembles coarse crumbs-you can use your hands for this, rubbing it between your fingertips.
Step #12 Don't make it too fine, you want it to have some body to it.
Step #13 Note: I use my hand held pastry mixer tool.
Step #14 Put about 1 tbsp of the streusel topping over each cake using up all of the topping;you will not see much of the batter.
Step #15 Bake in a preheated oven on two shelves for about 18 mins, switching shelves after the first 10 mins.
Step #16 They are done when a toothpick inserted in the middle comes out clean.
Step #17 Do not overbake;start checking them at about 16 mins.
Step #18 Cool 5 mins in the pans then remove to a cooling rack.