Cinnamon muffins

I'm usually not a fan of breakfast unless it involves bacon. What? I'm being honest! I don't really eat breakfast during the week but I INSIST that my kid and husband do. Do as I say not as I do. Chad gets up at the last possible minute for work 6 days a week so he basically has no time to eat. He ends up stopping at the gas station (NOT BP!) for an energy drink and chips. No bueno. K usually eats oatmeal, cereal or toast. I decided to make an effort to mix things up for breakfast. I'm gonna do a whole series on take and go breakfasts. This is the first. Cinnamon muffins with struesel topping. I used a recipe for williams sonoma and they tuned out really really good! Chad ate 4 for breakfast and took 4 to work which i'm sure didn't last very long.
I doubled the recipe since I knew 8 muffins would NOT be enough if me and K wanted any.

Cinnamon Muffins
Williams Sonoma
7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg (I used 3/4 teaspoon ground Cinnamon)
1/2 cup buttermilk
1 1/2 tsp. vanilla extract

For the Struesel2 TBS flour
1/3 cup brown sugar
1/2 tsp ground cinnamon
1 TBS butter, softened

Preheat an oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping. (I used a cupcake pan and cupcake liners and ended up with 20 cupcake sized muffins)

To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.

In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling each three-fourths full.
T
o make the topping, in a small bowl, mix the flour, brown sugar and cinnamon. Cut in butter with a pastry blender or forks until mixture resembles cornmeal. Gently sprinkle topping evenly over batter in prepared muffin tin. Gently press down topping slightly.

Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes.

You can top with butter if you're feelin' chubby!