Coffee Cake Muffins

 A rich ribbon of streusel fills the centers and decorates the tops of the delectable muffins!

Streusel:
3 Tbsp all-purpose flour
3 Tbsp brown sugar
1/4 tsp cinnamon
2 tsp butter or margarine
3 Tbsp chopped walnuts or pecans

In small bowl combine the flour, brown sugar and cinnamon.
Cut in the butter until mixture resembles coarse crumbs.
Stir in nuts and set aside.

Muffins:
1-1/2 cups all purpose flour
1/2 cup sugar
1-1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground ginger(optional)
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter or margarine
1 beaten egg
1/2 cup buttermilk (or milk+1/2 Tbsp vinegar, stir and let sit for 5 min)

Preheat oven to 400 degrees.
Grease a muffin tin or line with cupcake liners.
In medium bowl, stir together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt.
Cut in the butter until mixture resembles coarse crumbs.
In another bowl, combine the egg and buttermilk.
Add egg mixture to flour mixture and stir until just moistened.
Spoon half the batter into the prepared muffin tins, filling each 1/3 full.
Top with half the streusel topping.
Top with the rest of the batter and then the rest of the streusel.
Bake for 15-18 minutes or until golden and a toothpick comes clean.
Cool in the muffin tin for 5 min, then remove.
​Best when served still warm!