Coffee Cake Muffins

I found myself with a free hour and the urge to bake, so I flipped through my Better Homes and Garden's Cook Book and decided I had most of the ingredients for their Coffee Cake Muffins. I left out the ginger...

3 tablespoons flour

3 tablespoons brown sugar

1/4 teaspoon cinnamon

2 tablespoons butter

3 tablespoons chopped walnuts

1 1/2 cups flour

1/2 cup white sugar

1 1/4 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter

1 beaten egg

1/2 cup buttermilk

1. Grease 12 2 1/2 inch muffin cups or line with paper bake cups; set aside; preheat oven to 400 degrees.

2. For topping, combine first 5 ingredients in small bowl until mixture resembles coarse crumbs. Set aside.

3. In a medium bowl, combine 1 1/2 cups flour, white sugar, baking powder, soda, cinnamon, ginger and salt. Cut in the 1/4 cup butter until this mixture resembles coarse crumbs.

4. In another bowl, combine egg and buttermilk. All egg mixture all at once to flour mixture. Stir until just moistened. Batter should be lumpy.

5. Scoop 1/2 the batter into prepared muffin cups, filling each one 1/3 full. Top with 1/2 the topping mixture, the remaining batter and the remaining topping. Bake for 15-18 minutes, or until wooded toothpick comes out clean. Cool on a rack and serve warm!