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1
Preheat the oven to 400F.
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2
Butter a standard muffin tin.
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3
Combine the flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine.
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4
In a medium bowl, combine the butter, vanilla bean scrapings, sugar, milk, and egg; whisk to combine.
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5
Fold the butter mixture and fruit into the flour mixture; use no more than 10 strokes.
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6
Spoon 1/4 cup batter into each prepared cup; press 2 tablespoons streusel on top of each.
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7
Bake until the tops are golden, 15 to 17 minutes.
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8
Remove from the oven; let cool in the pan 15 to 20 minutes before transferring to a wire rack.
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9
Serve warm or at room temperature.
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10
Put all ingredients in a medium bowl; mix with your fingers until the mixture is moist and crumbly.
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11
When you want a change from plain muffins, add fresh fruit or nuts (see suggestions above).
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12
You can add one or a combination of mix-ins, as long as the total volume does not exceed 1 1/4 cups.
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13
Good combinations include peach and pecan, blueberry and lemon zest, raspberry and walnut, and strawberry and orange zest.
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14
For best results, bring the milk, eggs, and butter to room temperature.
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15
Take these ingredients out of the refrigerator before you start, letting them warm up as you measure the dry ingredients.
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16
Whisk together the dry ingredients in one bowl and the wet ingredients in another.
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17
Make a well in the center of the dry ingredients; pour in the wet ingredients.
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18
With a rubber spatula, fold the wet mixture into the dry one, with as few strokes as possible.
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19
Fill buttered muffin tins about three-quarters of the way with batter.
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20
This leaves enough room for a crumb topping.
