Coffee Cake Muffins

Preheat your oven to 425°F and line or grease a standard 12-cup muffin tin.

Streusel Topping

In a small bowl, whisk together:
60g flour
50g sugar
5g cinnamon
1g salt

Cut in with a pastry blender or your fingertips until the mixture resembles coarse crumbs:
45g butter, cut into small pieces

Place the bowl in the refrigerator to keep the streusel cold.

Muffins

In a large bowl, thoroughly whisk together:
230g flour
22g cornstarch
15g nonfat dry milk powder
8g baking powder (double-acting)
3g baking soda
3g salt

Using an immersion blender, blend for 60-90 seconds until the mixture is homogenous, lighter in color, slightly thickened, and the sugar is fully dissolved:
100g eggs (approx. 2 eggs), at room temperature
185g sugar

Drizzle in slowly while blending to emulsify:
110g grapeseed oil

Slowly add and blend until homogenous:
120g whole milk, at room temperature
20g honey
6g vanilla extract

Fold wet into dry just until the flour streaks disappear, do not overmix. Cover and let batter rest for 20 minutes.

Gently fold in:
150g cinnamon baking chips

Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds to three-quarters full.

Generously sprinkle the chilled streusel topping over the batter in each muffin cup.

Bake for 7 minutes at 425°F. Without opening the oven door, reduce the oven temperature to 375°F. Continue to bake for another 11-15 minutes, or until a wooden skewer inserted into the center of one comes out clean or with only a few moist crumbs attached.