Cinnamon Streusel Muffins

Have I told you about the grocery stores out here?  They are a little funny.  They don't carry all of your typical (or at least what I would consider typical) store items.  Like cook and serve tortillas.  Our store used to carry them and has since stopped.  Boo.  Or during canning season they didn't have dry pectin.  One week they weren't selling red peppers.  I discovered a new grocery store woe this week.  They don't carry my favorite kind of blueberry muffin mix.  They carry the same brand in the cinnamon streusel and lemon poppyseed, but no blueberry.  Come on.  Blueberry has got to be more popular than both of those flavors.  However, that didn't stop me from debating buying a box of cinnamon streusel.  Since I'm joining my sister-in-law on a spending fast, I decided to pass them by.

Since then I haven't been able to get them out of my head.  I've had seriously bad cravings for cinnamon streusel. I haven't had a cinnamon streusel muffin in years!  Probably since childhood.  I blame The Scoot (Scooter, Scootie, or baby (no relation to baby's real name, but just his nickname for now.))

I broke down this morning and found a few recipes for cinnamon streusel muffins.  I wasn't completely happy with either recipe (found here and here), so I combined the two.  This is what I ended up with.

Cinnamon Streusel Muffins

Batter:
2 cups flour
1/2 cup sugar
2 teas. baking powder
1/2 teas. cinnamon
1/2 teas. salt
1 cup milk
2 eggs
6 tablespoons melted butter

Filling:
1 1/2 tablespoons softened butter
1/4 cup brown sugar
2 1/2 teaspoons cinnamon

Topping:
1/4 cup brown sugar

1/4 cup rolled oats

1/3 cup flour

2 tablespoons softened butter

1. Preheat oven to 375.  Spray muffin tin with cooking spray.
2. For batter, mix all dry ingredients together in a bowl.  In another bowl combine the wet ingredients.  Combine wet and dry together.  Set aside.
3. For filling, mix until combined into a paste.  Set aside.
4. For topping, combine dry ingredients.  Add butter and cut into dry ingredients.  Mix until crumbly.
5. Starting with batter, put in half a scoop of batter into each muffin cup.  Add a teaspoon of filling to each.  Top with another half a scoop of batter.  Using a tooth pick, swirl the filling into the batter (but not too much.)  Sprinkle streusel topping and press lightly into muffin.
6. Bake for 16-18 minutes or until golden brown.

This recipe made 15 muffins for me.  Next time I make these I am going to try adding more milk to the batter since it seemed a little thick.  Also, it seems like there is a lot of butter in these so I will try adjusting the amount of butter in them.  However, they were really, really good just the way they are.