Crumbcake Muffins - cooking recipe

Ingredients

Topping
1 cup all-purpose flour
1/3 cup lightly-salted butter
1/3 cup firmly packed light-brown sugar
1/4 teaspoon ground cinnamon
Muffin Batter
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 3/4 teaspoons baking powder
1/3 teaspoon salt
1 cup milk
1 egg
1 egg yolk, lightly beaten
1 teaspoon vanilla
1/2 teaspoon almond extract
Garnish
3 tablespoons confectioners' sugar

Preparation

Preheat oven to 400 degrees F and grease 12 muffin cups.
In a small bowl, stir together topping ingredients (flour, butter, brown sugar, and cinnamon) until mixture resembles coarse crumbs. Set aside.
In a large bowl, stir together flour, sugar, baking powder, and salt.
In another bowl, stir together milk, egg and egg yolk, vanilla, and almond extract until blended.
Make a well in the dry ingredients; add milk mixture and stir just until combined.
Spoon batter into muffin cups and sprinkle topping over muffins.
Bake 20-25 minutes, or until a cake tester inserted in the middle of one of the muffins comes out clean.
Transfer tins to wire rack. Let cool for 5 minutes before removing muffins. Remove muffins onto wire rack.
Sift confectioner's sugar over muffins. Serve warm or cool completely and store in an air tight container at room temperature.
Note: These muffins freeze beautifully! If you are planning on doing so, let the muffins thaw before adding confectioner's sugar.