Breakfast Muffins

• 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for the pan
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/4 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/2 vanilla bean, split and scraped
• 2/3 cup sugar
• 2/3 cup milk, room temperature
• 1 large egg, room temperature
• 1 1/4 cups fruit, such as blueberries, raspberries, strawberries, or peaches
• Streusel (recipe follows)
• 5 tablespoons unsalted butter, melted
• 2/3 cup all-purpose flour
• 2/3 cup confectioners sugar
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• (makes enough for 12 standard muffins)
• 3/4 cup walnut pieces
• 3/4 cup pecan halves
• 1 1/4 cups sliced strawberries (about 1/2-inch pieces)
• 1 1/4 cups sliced peaches (about 1/2-inch pieces)
• 1 1/4 cups blueberries
• 1 1/4 cups raspberries
• 2 tablespoons fresh lemon zest
• 2 tablespoons fresh orange zest
• 2 tablespoons poppy seeds

1. Preheat the oven to 400F.
2. Butter a standard muffin tin.
3. Combine the flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine.
4. In a medium bowl, combine the butter, vanilla bean scrapings, sugar, milk, and egg; whisk to combine.
5. Fold the butter mixture and fruit into the flour mixture; use no more than 10 strokes.
6. Spoon 1/4 cup batter into each prepared cup; press 2 tablespoons streusel on top of each.
7. Bake until the tops are golden, 15 to 17 minutes.
8. Remove from the oven; let cool in the pan 15 to 20 minutes before transferring to a wire rack.
9. Serve warm or at room temperature.
10. Put all ingredients in a medium bowl; mix with your fingers until the mixture is moist and crumbly.
11. When you want a change from plain muffins, add fresh fruit or nuts (see suggestions above).
12. You can add one or a combination of mix-ins, as long as the total volume does not exceed 1 1/4 cups.
13. Good combinations include peach and pecan, blueberry and lemon zest, raspberry and walnut, and strawberry and orange zest.
14. For best results, bring the milk, eggs, and butter to room temperature.
15. Take these ingredients out of the refrigerator before you start, letting them warm up as you measure the dry ingredients.
16. Whisk together the dry ingredients in one bowl and the wet ingredients in another.
17. Make a well in the center of the dry ingredients; pour in the wet ingredients.
18. With a rubber spatula, fold the wet mixture into the dry one, with as few strokes as possible.
19. Fill buttered muffin tins about three-quarters of the way with batter.
20. This leaves enough room for a crumb topping.

unsalted butter, flour, baking powder, ground cinnamon, salt, vanilla bean, sugar, milk, egg, fruit, streusel, unsalted butter, allpurpose, confectioners sugar, ground cinnamon, salt, walnut pieces, pecan halves, strawberries, peaches, blueberries, raspberries, lemon zest, fresh orange zest, poppy seeds

Taken from www.epicurious.com/recipes/food/views/breakfast-muffins-393223 (may not work)