* Crumbcake Muffins *
Recipe from Mostly Muffins (a wonderful mini book of 75 muffin recipes)
1 cup all-purpose flour
1/3 cup lightly salted butter or margarine, softened
1/3 cup firmly packed light-brown sugar
1/4 teaspoon ground cinnamon
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup lightly salted butter or margarine, melted and cooled
1 egg, plus 1 egg yolk, lightly beaten
1 teaspoon vanilla
1/4 teaspoon almond extract
3 tablespoons confectioners sugar
Preheat oven to 400 F. Prepare 12 muffin cups pan (grease or line with paper cups)
In a small bowl, stir together topping ingredients (flour, butter, brown sugar, and cinnamon) until mixture resembles coarse crumbs; set topping aside.
In a large bowl, stir together flour, granulated sugar, baking powder, and salt. In another bowl stir together milk, melted butter, egg, egg yolk, vanilla, and almond extract until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine.
Spoon batter into prepared muffin cups; sprinkle an equal amount of crumb topping over each muffin
Bake 20-25 minutes, or until cake tester inserted in center of one muffin comes out clean.
Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.
Sift confectioners sugar over muffins. Serve warm or cool completely and store in an airtight container at room temperature.
These muffins freeze well (if frozen, thaw before adding confectioners sugar).