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1
Preheat oven to 325 degrees.
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2
You will need two muffin pans that hold 12 muffins each. Lightly spray with cooking spray.
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3
In a large mixing bowl, beat together the butter and sugar. Add the vanilla and eggs one at a time, beating well after each addition.
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4
Combine the flour and baking powder together in a bowl and add to the butter, sugar, and egg mixture. Mix on low speed until well blended-the batter will be very thick.
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5
Divide the batter evenly among the 24 cups. This will fill them about half way.
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6
For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
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7
Add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbs-you can use your hands for this, rubbing it between your fingertips. Don't make it too fine, you want it to have some body to it. Note: I use my hand held pastry blender tool.
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8
Put about 1 tablespoon of the streusel topping over each cake using up all of the topping;you will not see much of the batter.
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9
Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
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10
They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
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11
Cool 5 minutes in the pans then remove to a cooling rack.
