Streusel Coffee Cake Muffins

• FOR THE MUFFINS:
• 1 cup All-purpose Flour
• 1 cup Whole Wheat Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 3 whole Eggs
• 1/2 cups Granulated Sugar
• 1 cup Plain Greek Yogurt
• 5 Tablespoons Unsalted Butter, Melted And Cooled
• FOR THE STREUSEL TOPPING/FILLING:
• 1/2 cups Brown Sugar (unpacked)
• 1/2 cups Rolled Oats
• 1/4 teaspoons Cinnamon
• 1 pinch Salt
• 3 Tablespoons Unsalted Butter, Cut Into Pieces

1. For the muffins:
2. Preheat oven to 350 F and line a 12-count muffin tin with liners or cooking spray.
3. In a medium bowl, mix together flours, baking powder, cinnamon, baking soda and salt.
4. In a larger bowl, whisk together eggs and sugar until smooth. Add in yogurt, stirring until consistency is smooth and thick. Stir in cooled melted butter. Fold in the dry ingredients and mix until combined.
5. For the streusel filling and topping:
6. In a small bowl, mix together brown sugar, oats, cinnamon and salt. Cut in cold butter pieces using a fork or your fingers, mixing together until small crumbs form. Set aside.
7. Fill the muffin tins almost halfway full with batter, then sprinkle with some of the streusel topping, making sure to slightly press down so the filling bakes together. Add another few spoonfuls of batter on top, then sprinkle tops with another handful of the streusel mixture.
8. Bake for 20-25 minutes, or until golden on top. Serve hot with butter!
9. Recipe adapted from How Sweet It Is.

muffins, allpurpose, whole wheat flour, baking powder, cinnamon, baking soda, ubc, eggs, sugar, greek yogurt, unsalted butter, streusel, brown sugar, rolled oats, ubc, salt, unsalted butter

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