• Preheat oven to 350 degrees.

Cake

Mix the butter, eggs, buttermilk, sugar, and vanilla extract together with an electric mixer until blended. In a separate bowl mix the dry ingredients. Slowly fold the dry ingredients into the wet and mix just until wet. Do not over mix this cake batter or your muffins will come out dry.

Crumb Topping

Melt the butter and set aside to cool slightly. Mix together the sugars, flour, cinnamon, and salt until well mixed. Slowly stir in the butter until crumbs form. Make certain all the dry mix is well blended into the butter. You may have larger crumbs and that is okay.

Grease a muffin pan or use muffin liners. Add about one tablespoon of cake batter to each muffin tin. Repeat with each tin. Using clean hands, grab a small handful (about 1 Tbsp) of the crumb mixture and squeeze it together to help the crumbs stick, then sprinkle over the batter. Repeat with the rest of the tins. Add another tablespoon of batter to each tin and repeat with another layer of crumbs. By the time you are done, your muffins should be layered cake batter/crumbs/cake batter/crumbs.

Bake in the oven for 40-42 minutes, until a cake tester comes out clean. Remove from the oven and set on a cookie rack to cool. Do not remove the muffins from the tin while warm as they will dry out.