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1
Preheat oven to 350 degrees. Line two standard muffin tins with paper liners. Whisk together flours, baking soda, baking powder, salt, and cinnamon.
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2
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Scrape down sides of bowl as needed. Stir in vanilla by hand. Add flour mixture, Greek yogurt, and milk; stir until just combined.
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3
Place only a 1/4 cup of the batter evenly among lined cups. Sprinkle half the topping over the batter, gently pressing it into the batter. Top the cups with the other half of the batter. Sprinkle the remaining topping evenly among cups. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
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4
To finish, place cupcakes on a wire rack set over a baking sheet; drizzle evenly with milk glaze. Glazed cupcakes can be stored up to 3 days at room temperature in airtight containers.
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5
Directions for Streusel Topping:
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6
Whisk together flour, brown sugar, cinnamon, salt, and walnuts; cut in the batter using a pastry blender until combined but still crumbly. Refrigerate for 30 minutes before using.
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7
Directions for Milk Glaze:
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8
Whisk together ingredients until smooth. Use immediately.
