Ingredients:

  • 2 1/2 cups all-purpose flour, divided
  • 2/3 cup granulated sugar
  • 1/2 cup packed light brown sugar, divided
  • 1 cup buttermilk
  • 3/4 cup (1.5 sticks) unsalted butter, divided and temperature specified (melted and cold cubed)
  • 2 large eggs
  • 2 teaspoons ground cinnamon, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions:

  1. In a small bowl, combine 1/2 cup of the flour, 1/4 cup packed brown sugar, and 1 teaspoon of cinnamon. Cut in 1/4 cup (1/2 stick) of cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  2. Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners. In a large bowl, whisk together the remaining 2 cups of flour, 2/3 cup granulated sugar, the remaining 1/4 cup brown sugar, baking powder, baking soda, 1/2 teaspoon salt, and the remaining 1 teaspoon cinnamon.
  3. In a separate medium bowl, whisk together the buttermilk, 1/2 cup (1 stick) of melted butter, and 2 large eggs.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to mix gently until just combined. Do not overmix; the batter should still have a few streaks of flour. Divide the batter evenly among the 12 muffin cups. Sprinkle the prepared streusel topping generously over the top of each muffin.
  5. Bake the muffins for 5 minutes at 400°F (200°C). After 5 minutes, without opening the oven door, reduce the heat to 375°F (190°C) and continue baking for 15-17 minutes, or until a toothpick inserted into the center comes out clean. This initial high-heat blast creates the high dome.
  6. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.