Cinnamon Streusel Orange Muffins

These muffins have become a family favorite. Everyone loves these. I like to substitute plain yogurt for the buttermilk and add just a touch more juice. It gives them a nice moist but hearty texture. They're a bit of work, but worth it. I use my medium cookie scoop to put the first and second rounds of batter in the muffin pan (my stoneware pan works great). Makes 12.

2 c flour
3/4 c sugar
2 tsp baking powder
1/2 tsp salt
1/3 c vegetable oil
1/2 c orange juice
1/2 c buttermilk
1 tsp vanilla
2 eggs

3 T brown sugar
1 1/2 tsp cinnamon

1/4 c flour
1/4 c sugar
1 1/2 tsp cinnamon
2 T softened butter

1. Preheat over to 350 degrees. Grease a 12 cup muffin tin, or line with paper liners.

2. In a medium bowl, stir together 2 c flour, 3/4 c white sugar, baking powder, and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.

3. Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 tsp cinnamon; sprinkle about 1/2 tsp of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 c flour, 1/4 c white sugar, 1 1/2 tsp cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.

4. Bake for 20-22 minutes in the preheated over, until a toothpick inserted into the crown of the muffin comes out clean. Cool in the pan, over a wire rack.