Breakfast Muffins

Ingredients

• 10 tbsp Butter melted
• 1 3/4 c Flour
• 1 tbsp Baking Powder
• 1 1/4 tsp Cinnamon ground
• 1/4 tsp Salt
• 1/2 Vanilla bean
• 2/3 c Sugar
• 2/3 c Milk room temperature
• 1 lg Egg room temperature
• 1 1/4 c Fruit (berries, peaches, apples,etc)
• Struesel
• 3/4 c Nut pieces such as pecans or walnuts
• 1 1/4 c Strawberries sliced into 1/4 “ pieces
• 1 1/4 c Blueberries
• 1 1/4 c Raspberries
• 1 1/4 c Peaches sliced into 1/2 “ pieces
• 2 tbsp Poppy seeds
• 5 tbsp Butter melted
• 2/3 c Flour
• 2/3 c Confectioners Sugar
• 1/4 tsp Cinnamon
• pinch Salt

Instructions

1. Preheat oven to 400. butter a standard muffin tin. Combine flour, baking powder, cinnamon, and salt in a large bowl, whisk to combine.
2. In a medium bowl, combine butter, vanilla bean scrapings, sugar, milk, and egg: whisk to combine. Fold butter mixture and fruit into flour mixture: use no more than 10 strokes.
3. For struesel: mix all ingredients in a bowl with fingers until crumbly.
4. Spoon 1/4 C batter into prepared cups: press 2 T Struesel on top of each. Bake until tops are golden, 15-17 min. Remove from oven: let cool in pan 15-20 min. before transfering to wire rack. Serve warm or at room temperature.