Coffee Cake Muffins

• FOR THE STREUSEL:
• 1/4 cups Flour
• 1/4 cups Brown Sugar
• 1/4 cups Regular Sugar
• 2 teaspoons Cinnamon
• 1/4 cups Butter, Softened
• _____
• FOR THE MUFFINS:
• 1 cup White Whole Wheat Flour
• 1 cup All-purpose Flour
• 3/4 cups Turbinado Sugar (or Regular)
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/4 cups Butter, Cold
• 1/4 cups Applesauce
• 1 whole Egg
• 1 cup Buttermilk
• 1-1/2 teaspoon Vanilla Extract

1. Streusel: In small bowl mix flour, sugars and cinnamon. Add butter and using a fork (I actually used 2 forks), mash until combined. Once everything is mashed and mixed, you'll get a thick paste. Place in the fridge while you make the batter.
2. In large bowl, combine/whisk flours, sugar, baking powder and salt. Cut butter into small cubes and using the paddle attachment, mix the butter into the dry mix until butter is fully incorporated. Mix in applesauce. Add egg, buttermilk and vanilla extract; mix until smooth.
3. Remove streusel from the fridge. In a prepared muffin tin (sprayed with Pam), place a spoonful of batter into each mold. Use your fingers and sprinkle streusel over the batter (about 1-2 teaspoons). Cover with another spoonful of batter. Top with remaining streusel.
4. Transfer to a 375-degree oven and bake for 25 minutes.
5. Remove from the oven and place on a cooling rack for 10 minutes before serving.

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Taken from tastykitchen.com/recipes/breads/coffee-cake-muffins/ (may not work)