Coffee Cake Muffins

These muffins were love-at-first-bite! They took a little more time than most muffins, however, TRY THEM!!!

{Ingredients}

• 3 Tbsp. all-purpose flour (we just used white but I think whole wheat flour would be delicious as well!)
• 3 Tbsp. Brown sugar
• ¼ tsp. Ground cinnamon
• 2 Tbsp. Butter
• 3 Tbsp. Chopped walnuts or pecans
• 1 ½ C all-purpose flour (again wheat would work)
• ½ C granulated sugar (not Salt! refer here)
• 1 ¼ tsp. Baking powder
• ½ tsp. Ground cinnamon
• ¼ tsp. Ground ginger
• ¼ tsp. Baking soda
• ¼ tsp. Salt
• ¼ C butter
• 1 beaten egg
• ½ C buttermilk or sour milk (I used
  dry milk and added just a little bit of lemon juice to make it sour)

1. Grease 12 muffin cups, set aside
2. For the topping: in a small mixing bowl
   stir together the 3 Tbsp. Flour, brown sugar and the ¼ tsp.
   Cinnamon. Cut in the 2 Tbsp. Butter till mixture resembles coarse
   crumbles. Stir in walnuts or pecans; set aside
3. In a medium mixing bowl stir together
   the 1 ½ C flour, granulated sugar, baking powder, the ½ tsp.
   Cinnamon, ginger, baking soda and salt. Cut in the ¼ C butter till
   mixture resembles coarse crumbles.
4. In a small bowl combine the egg and
   buttermilk/sour milk. Add egg mixture all at once to the dry mixture.
   Stir just until moistened. (batter will be a little lumpy)
   
5. Spoon half of the batter into the
   prepared muffin cups, filling each about 1/3 full. Top with half of
   the topping, the remaining batter and then the remaining topping.
6. Bake at 400 degrees for 15-18 minutes.
   Cool on a wire rack and ENJOY!!!
   

Tip: mine only made 6 muffins because I
filled my cups WAY too full! They were still delicious but if you
want 12 be careful on how much you fill yours up.