on the go

the secret i have sound (this would my sixth) to a successful day in my college/working phase of life is to spend the least amount of time getting ready in the morning. this allows for more time to sleep and more time to spend with God in the morning, a win win situation. they key to achieving this i have found is to be prepared and ready for the next day before going to bed and to have breakfast food you can grab on the go. this eliminates extra time spent getting ready to head out the door. i have found that frozen muffins are the ultimate grab and go breakfast item because: [1] they last for ever in the freezer (muffins for days). [2] i love muffins. [3] i love warm muffins. so i ask, what could be better than running out the door with a warm muffin that was previously frozen 15 seconds ago, but seems like it was freshly baked? 

this is my go to muffin recipe. i almost hate to share it as it is a recipe i have been perfecting over the past three years (my whole college career thus far), and there are still a couple of small tweaks i want to try. i'll keep you posted on how those turn out.
Cinnamon Streusel Muffins
Yields: 24 Muffins

Topping:
1 cup brown sugar
3/4 cup rolled oats (optional)
1 1/4 cup flour
9 Tablespoons softened butter

Cinnamon Mixture:
6 Tablespoons softened butter
1 cup brown sugar
3 Tablespoons ground cinnamon

Batter:
1 cup (2 sticks) butter, melted
1 1/2 cup milk
4 large eggs
3 1/2 cup flour
1 cup rolled oats
1 1/2 cup granulated sugar
2 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg

Directions:
1. Preheat oven to 400, line or spray muffin pans.
2. Prepare the topping by mixing the ingredients together until crumbly, set aside.
3. Prepare the cinnamon mixture by mixing the ingredients together until they've become paste-like. Set aside.
4. For the batter: In a large bowl, whisk together the melted butter, milk and eggs. (allow melted butter to cool and bring eggs and milk to room temperature so milk and eggs don't curdle).
5. In a separate bowl whisk together dry ingredients.
6. Add the dry mixture to the liquid stirring just until combine.
7. Pour cinnamon mixture over batter and swirl to combine.
8. Fill muffin tins with batter just a little under 2/3 full. Sprinkle about 1 Tablespoon of the topping over muffin.
9. Bake muffins for 15-20 minutes, or until they're golden brown. Remove from oven and wait 5 minutes before transferring them from the pan to a rack to cool. Drizzle with a powdered sugar glaze, if desired (i desired not to).