Coffee Cake Muffins

Preheat the oven to 375°F. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.** (It’s helpful to use tulip muffin liners to keep the streusel in place while baking.)

Make the streusel topping: In a medium bowl, combine the light brown sugar, granulated sugar, flour, cinnamon, and salt. Use a fork to mash the softened butter into the mixture until completely combined and crumbly. Refrigerate until using.

In a large bowl, whisk the flour, baking powder, baking soda, and kosher salt . Make a well in the center.

In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil , eggs, and vanilla extract. Pour the wet ingredients into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour. (If desired, you can store the batter up to 24 hours before baking.)

Scoop the batter into the muffin papers using a dough scoop, dividing it evenly between the 12 cups. Sprinkle the tops with the streusel (if not using tulip muffin liners, use your fingers to gently press the streusel into the batter).

Bake until the tops are golden brown, and a toothpick in the center comes out with a few crumbs, about 20 to 23 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator for up to 1 week, or frozen for up to 3 months.