Brown Sugar Muffins

A friend called one afternoon to ask if I wanted to do a breakfast playdate the next morning, since the afternoons are so hot right now. What a fun idea! Since I had already been to the grocery store for the week, I thought I should make muffins from ingredients I already had in the pantry. My original idea was to make my mom's delicious oatmeal muffins, but as I flipped through the church cookbook, I stumbled across this recipe and thought I'd try it out! The muffins were really delicious, and I will definitely be making them again. The only modification I made was to only make 1/2 of the crumb topping. I've learned that whenever recipes have a crumbly struesel-like topping, it's best for me to just make half, since I always feel like I use too much and still have a ton leftover.

Ingredients:
4 Tbsp butter, softened
1/2 cup brown sugar, firmly packed
1 egg
1/2 cup milk
1 1/3 cup flour
1 1/2 tsp baking powder
1/2 tsp salt

Topping (full recipe)
1/4 cup flour
1/4 cup brown sugar
2 tsp. cinnamon
2 Tbsp butter

Preheat oven to 375. Grease or line muffin tin. Cream butter until fluffy. Add sugar and egg and beat until light. Blend in milk. Combine flour, baking powder and salt and add to butter mixture, stirring just until flour is moistened. Fill muffin cups 3/4 full. Mix together topping ingredients until crumbly. Sprinkle topping over muffins and bake 20 min. Yield: 12 (Though I didn't fill the muffins overly full, this recipe only made 9 muffins when I made it. Maybe if I just filled the cups 1/2 full, then it would make 12??)

(This picture is approximately one year ago. Amazing how much babies change in a year!)