Streusel Coffee Cake Muffins

Streusel Coffee Cake Muffins

Nonstick cooking spray

For topping:

3 T. unsalted butter, softened

1/4 C. packed light brown sugar

1/4 C. quick or old-fashioned rolled oats

1/4 C. all-purpose flour

1/4 C. chopped walnuts

1/2 t. ground cinnamon

1/4 t. nutmeg

For batter:

2 C. all-purpose flour

2/3 C. packed light brown sugar

1 T. baking powder

1/2 t. baking soda

1/4 t. salt

1 t. ground cinnamon

1/2 t. ground nutmeg

1 C. buttermilk

1 egg

1 t. vanilla extract

1/2 C. unsalted butter, melted and slightly cooled

Preheat oven to 375° F. Spray 12-cup muffin pan with cooking spray and set aside.

Prepare topping: In medium bowl, combine softened butter, brown sugar, oats, flour, walnuts, cinnamon and nutmeg, stirring with fork until mixture is crumbly. Set aside.

Prepare batter: In large bowl, combine flour, brown sugar, baking powder, soda, salt, cinnamon and nutmeg. Stir until well blended.

Whisk together buttermilk, egg and vanilla. Pour into dry ingredients, followed by melted butter. Stir until evenly moistened; do not overwork.

Spoon batter evenly into prepared muffin cups. Sprinkle topping over tops. Bake until golden and toothpick inserted in center comes out clean.

Cool on wire rack 10 minutes before unmolding.

Yield: 12 muffins