Recipe

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• 10 tbsp unsalted butter, cold,cut into small chunks (142 g)
• 1 cup packed light brown sugar (220 g)
• 1/2 tsp salt
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour (140 g)
• 1 1/2 tsp ground cinnamon
• 1 1/2 cups granulated sugar (300 g)
• 1/2 cup clarified butter, cooled (114 g, or use canola oil)
• 2 large eggs
• 1 cup buttermilk (236 g)
• 1 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 2 1/4 cups all-purpose flour (326 g)
• confectioners' sugar , for dusting

• 1 In the bowl of your electric mixer combine dry topping ingredients, mix for 30 seconds to aerate and combine, Add butter and extract, mix on low speed until crumbs the size of small peas form.
• 2 This can also be done by hand with a pastry blender.
• 3 Preheat oven to 325 degrees f.
• 4 Line 18 muffin tins with paper liners.
• 5 In a large bowl, with your electric mixer on medium speed beat the sugar, butter (or oil) and eggs until smooth.
• 6 In a small bowl combine buttermilk, salt, baking soda and extracts.
• 7 Whisk to combine.
• 8 Add the buttermilk mixture into the egg mixture and mix on low speed until combined, add the flour and mix until just combined Divide the batter evenly into the18 muffin cups.
• 9 Each liner should be about half full.
• 10 Sprinkle the crumb topping over the batter, this should fill the cups Bake for 25-30 minutrs, until tests done.
• 11 Cool in the pan for about 20 minutes, remove from pan and cool on wire rack until room temperature.
• 12 May be served slightly warm.
• 13 Dust with confectioners sugar right before serving.
• 14 Cover and store for 2 days.