STREUSEL MUFFIN

Makes 1 dozen
10 tbsp unsalted butter, melted, plus more for tin
1 3/4 cup all-purpose flour
1 tbsp baking powder
1 1/4 tsp ground cinnamon
1/4 tsp salt
1/2 vanilla bean, split lengthwise & scraped ~sy pake vanilla essense
2/3 cup sugar
2/3 cup milk, room temperature
1 large egg, room temperature
1 1/4 cup mixed fresh berries
Streusel Topping (recipe follows)

1. Preheat oven to 400 F. Butter a standard muffin tin. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. In a bowl, whisk together butter, vanilla-bean scrapings, sugar, milk, and eggs.
Fold butter mixture and the fruit into flour mixture, using no more than 10 strokes.
3. Spoon 1/4 cup batter into each prepared muffin cup; gently press 2 tbsp streusel on top of each. Bake until tops are golden, 15-17 minutes. Remove from oven; let cool in pan 15-50 minutes before transferring to a wire rack.
Serve warm or at room temperature

Streusel Topping
Makes enough for 12 standard muffins
2/3 cup all-purpose flour
2/3 cup confectioners' sugar
1/4 tsp ground cinnamon
Pinch of salt
5 tbsp unsalted butter, melted

In medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter; combine using your fingers, until mixture is crumbly.